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Spaghetti al Limone
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Spaghetti al Limone with Fior di Latte

This Spaghetti al Limone with Fior Di Latte and anchovies is a divine intervention! The addition of Fior Di Latte to the saltwater creates an umami taste which, when paired with lemon, allows every ingredient to shine. Simple, easy on the kitchen and delicious, it’s this summer’s pasta to level up your menu.

Recipe courtesy of Chef Stephen Marcone

 

Ingredients

  • 180 grams of dried spaghetti 
  • 30 grams of anchovies in oil
  • 2 tbsp butter
  • 1 hot chili, sliced
  • 250 grams Fior di Latte, torn
  • 2 tbsp of Grana Padano cheese, grated and divided
  • 1 lemon, zested 
  • 1 handful of Italian parsley, chopped
  • Fresh cracked black pepper, to taste
  • Salt, to taste

Directions

  1. Boil the pasta. Remove the pasta 1 minute before the suggested cooking time. To create a smooth texture, the spaghetti will be finished in a pan to the desired consistency with some “aqua di cultura” pasta water.
  2. Melt the butter with the anchovies and chili in a pan on low heat. 
  3. Once the ingredients meld together, add half of the chopped parsley and a small ladle of approximately 1 ounce of pasta water. 
  4. Toss the pasta in with the sauce. Add Saputo Parmesan and toss for 30 seconds until you have the desired consistency. 
  5. Add in Saputo Fior di Latte and lemon zest.
  6. Roll everything together adding the remaining lemon zest and extra Saputo Fior Di Latte. 
  7. Plate and garnish with Saputo Parmesan, chili and parsley.

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