Yes this pasta dish is but there are more citrus based pasta dishes similar to the pasta al limone I also would like to try including pasta al pompelmo and pasta all' arancia. The pasta al pompelmo is a pasta dish that has grapefruit while pasta all'arancia features the oranges.
Just a reaction video suggestion for you. I found this guy with the channel “sip and feast”. He made a mushroom pasta with brandy which interested me a lot. Would love to know your opinion on it.
My husband and I watched this video probably a hundred times. We bought high quality pasta and made this meal. WOW, it was delicious. We so enjoyed this meal. Since making this meal, I have watched many of your videos and I am looking forward to making a variety of your meals. We love your fun and entreating videos but most importantly, your knowledge and kindness. Thank you
But I wonder.....all that sour taste and sour lemon juice in a pasta?! I've never had a meal with so much sour taste?! I wonder how everyone feels it's delicious to almost drink all that lemon☺️
@@starmazaheri7448same here. Always comes out so sour when I make it too. I now cheat and add a tablespoon or two of limoncello and cook out the alcohol. The little sweetness really balances out the sourness of the lemons and comes out delicious.
I am so excited. My kiddo has food issues because he has autism - but he LOVES cheesy pasta and lemons and basil! So I just moved to a new area and have an AMAZING lemon tree in my yard, AND I have an amazing grocer 2 mins from home that sells top quality pasta. SO this is what we’re having for dinner tonight. Cooking as I type. Thanks Vincenzo!
Getting into cooking is the only thing that helped me reverse my eating disorder habits. I love what you say “eat not because you have to but because it is a pleasure” learning to cook and trying to truly get better is so satisfying. Almost as satisfying as some of the yummy things I’ve learned to make. Loved your recipe, I also disagree heavily on cream for this meal.
This is absolutely one of my favorite dishes and it's so simple! I've been making this dish since I was in middle school, but always with basil instead of mint. On a really hot day, it's quite refreshing to eat cold like a pasta salad after it sits overnight and really soaks up all of the lemon and olive oil.
Made it today for my friends.... in the Gambia, West-africa. Briljant to make although it's impossible to get good quality cheese here Big thumbs up, most Africans here won't eat what the don't know... Only clean plates left and that is a really big compliment.
When I did this I went a little slower and I toasted the squeezed lemon halves cut-side down in the olive oil over medium-low heat for a half hour or so, until they started to get a little browned. Then I took them out and proceeded, with basil and spinach instead of mint. It was so good that I will have to make a good case to be allowed to make it again because my wife ate too much and fears she can't control herself around it.
Two variations I've made with this recipe: 1. Same recipe but with oranges. Absolutely delicious. 2. Added shrimp (the huge ones), only a bit less lemon to not overwhelm the shrimp flavor, and using muddica atturrata instead of cheese. Also delicious and I bet it would go well with most seafood!
i like the way you think ;) i couldnt help but imagine how well some nice buttery fish would go with this recipe ? im definitely going to experiment with it
Italy has a very rich and varied cuisine, and I am proud to be able to share it with the world. I hope you'll give my recipes a try. i'm sure you're going to love it! Happy cooking.
Made this dish last night for a few friends, served it with pan seared North Georgia Rainbow Trout and crusty bread (from The Grateful Bread Co.). Big bottle of wine, a few candles and it was one of those magical nights. We talked and ate for hours. Dessert was a lemon tart garnished with fresh mint. The recipe from England is VERY old, very creamy and very delicious. Funny, the most enjoyable part was gathering friends at the last minute and everyone coming with big smiles on their faces and tunes and tales to share!
I made this dish today and it was delicious. I used Basil not mint. I couldn't believe how good it was. Also I used a brand of pasta you suggested and it does make a huge difference. Thanks for the recipe.
That's fantastic! 😍👏 So glad you enjoyed it. Basil sounds like a great twist, and using the recommended pasta always enhances the dish. Thanks for trying the recipe! 🍝🌿
Something similar happened to me. One day I had guanciale and pecorino, I didn't have tomatoes but I was hungry so I still cooked the guanciale, added a bit of white wine until it evaporated, put the pasta in, some pepper, served it with the pecorino... and some days later I learned that I accidentally made pasta alla gricia. That's the beauty of Italian cuisine: So stupidly simple you could accidentally come up with it without even knowing it's the real stuff, and it's simply delicious!
Really appreciate how you're the only one who doesn't rely on garlic in every pasta dish, after being pregnant this was one of my food aversions (used to love garlic now I'm afraid I can't enjoy it the same way). Thank you for this beautiful recipe for my days of nausea!!!
Dawg. DAWWWWG. I just made this dish because my wife liked the Trader Joes lemon alfredo. Well I left it out all night by accident so we had to throw it away, and she was sad. I made this for her and BAM. We making a baby tonight
@@heather8307 I'm with you on that. This dish is way better and it's simple! The only thing I don't do is put the lemon in the pan after I've zested it because it makes the sauce a little bitter
The best part of this is the passion, nobody feels food like the Italian's man. You can watch somebody cooking this exact same dish, and it just doesn't make you want to experience it as badly as this does. Bravo Vincenzo 👏🏼
cant wait to make this soon for me i never had pasta al limone before i love pasta and italian food soooooooooooooo much perfect for my after office meals
Thank you for giving the recipe a try and for your kind words. It's comments like yours that make sharing recipes so rewarding. If you ever need more culinary inspiration or have any questions, feel free to reach out. Happy cooking, and may your kitchen continue to be filled with delicious pasta dishes! Molto Grazie! 🍝🍋🌿
I stumbled upon this vid from a random comment on another video of yours and I don't regret it. I'm ADDICTED to anything that has a lemon or mint taste and this scratched just the right feelings. Classy as always from this channel.
Dear Vincenzo, first of all, thank you so much for all your recipe ideas. I have been following your channel for the last month and have learned so much about Italian cooking and more importantly, Ingredients. I recently made your 'pasta al lemoni' with a side serve of your 'salmon and rocket' salad. I presented this dish to my partner and my stature in household was raised considerably..!! She was telling her friends and her Italian hairdresser of my new-found techniques!!! I don't have to tell you how the night ended after dinner as you and I are both from the southern mediterranean with 'testosterone-a-plenty' ;-) Keep inspiring us with your passion and great videos. Achilles
Achilles, your culinary triumph is legendary! 🍽️👨🍳 It's fantastic to hear that you impressed your partner and gained celebrity status. Keep channeling that Mediterranean testosterone! 😄 Stay tuned for more inspiring recipes and videos. Buon appetito! 🇮🇹🔥
Hi Vicenzo! I made this recipe today and it was the topic of conversation because of how good and healthy it is. Can’t thank you enough, my whole family sends you a big hug from Guatemala!
This looks incredible. I’m learning every day from you. You didn’t add salt other than the cheese and you didn’t add garlic. I’m going to try this tonight. Thanks Vincenzo. You’re the best!!!
Just made this at home. Was very surprised at how good it tasted. I was worried about the sourness from the lemon, so I only added the juice of half a lemon. The other ingredients tempered the sourness of the lemon pretty well and I found that the juice from half a lemon was just the right amount of lemon for me. Man, I still can't believe how good this tastes for such a simple dish. I definitely recommend others try it.
I love your recipes. It's great to be able to find authentic recipes my great grandparents would have made in Italy before they came here to America! 🇮🇹🇺🇸
I love this recipe! I had a bunch of limes laying around the other day so I decided to try it with limes instead of lemons, and wow! Delicious, with a little different flavour but wonderful!
Hi Vincenzo I'm back, I had a really busy day at work and thought getting take out but was too tired to wait 45mins to 1hr to get my fast food plus I really wanted to try pasta Al limone so I put the water on got my ingredients ready and in 15 to 20 minutes my food is on my table start to finish so delicious so creamy so fresh I love it thank you Vincenzo since I found you my life has got so tasty and so enriched God bless you Vincenzo God bless you and your beautiful beautiful family I will never regret the day I came across you on you tube best subscription ever Grazie 🙏
This is a delicious recipe. I have made it twice, and the flavor was delicious both times. The first time I messed up and used the fine setting on my cheese grater which gave the pasta a terrible gritty texture, so learn from my mistake and use the star grater side that gives beautiful cheese dust that disappears in the lemon.
I'm glad you enjoyed the recipe! 🍝 The texture can make a big difference, so thanks for sharing your experience and tip about using the star grater for a beautiful cheese dust. Keep up the delicious cooking! 👨🍳🔪
Funnily enough, I accidentally made a similar dish when I was experimenting with lemon to see if I could add it to pasta (although at the time I used green onion for my green leafy aspect, don’t judge lol). Glad to know there’s actually an authentic version I can base myself off of for next time!
That's the beauty of cooking - sometimes the best discoveries happen by accident! Your experiment sounds intriguing with the lemon and green onion. Now with the authentic version, you can refine and perfect your dish. Keep exploring and enjoying your culinary adventures! 🍋🧅🍝👨🍳
@@vincenzosplate If you're curious what I did, here's how it went, simplified: - Linguine cooked through slightly underdone (cup of salted pasta water saved) - Tossed linguine with small cubes of butter and pasta water - Added grated parmesan(sorry), lemon juice, and zest and tossed again - Added black pepper -Added green onion (sliced small) Overall loved it but wouldn't pitch it to Italians 😅
How wonderful - the pasta with the lemon, the way you describe how to make it, the love for the food that comes across by your words and body language, and your beautiful accent! Thank you for this recipe & buon appetito from Vienna, Austria! It is sure the very next dish I'll cook - and be happy cooking, and of course, eating!
Hey Vincenzo! I have a little request and I would appreciate if you could consider it. For me personally, knowing the cultural context of a dish is really interesting, and it also helps me in the kitchen. Stuff like the history of the dish, the region where it originates from, the economic background (was it a luxury dish or a working class dish?) the logic of the ingredients (why did people start putting these specific ingredients together?) the variation in ingredients between different recipes from different families / different cities, how it's served in restaurants VS how it's prepared at home, the significance of the dish for Italians, etc.... I feel like this stuff gives me an "insider's" perspective on the dish. For example, I really enjoy those videos where you bring an expert to speak on a specific dish. Like the bolognese video. I would appreciate it if you could consider more of such info in some of your videos! Keep up the great work, I learn a lot from you.
Yeah this could be a nice idea for the next videos! I can show the recipe and where's the pasta from! In this case for example the dish is from Sicily!
I tried your recipe and I also had a smile on my face when I ate it. Thank you for the recipe! I always want to cook the authentic ones first before venturing to something fancy or experimental.
@@vincenzosplate My wife absolutely loved this. She was blown away by the creaminess without the cream. When I told her how I did it she told me I’d have to make it for her aunt who adores Italian cooking. Thank you for giving my home a nice accessible and refreshing Italian dish!
Chef ! I've already tried this beautiful recipe, but adding mint was a smart touch ! I usually don't like recipes with mint but here, it taste just wonderful !! Thanks for sharing it
I was a bit skeptical at first, but I made it and WOW it is amazing!!! I don't understand the comments saying it is too sour because it was absolutely perfect when I made it. I say give it a try! This is my first Vincenzo recipe and it definitely won't be my last!
I'm thrilled to hear that you enjoyed the recipe! 🙌 Thank you for giving it a try and sharing your positive experience. I'm looking forward to sharing more delicious recipes with you!
@@starmazaheri7448 I made this and thought it was much too sour, very distracting from the flavour of the mint. I will definitely try again with only 1 lemon. 2 lemons is too much but taste is subjective.
I tried this today and it was delicious. I was worried i was gonna miss the garlic but no. A few recommendations: - I added half the lemon from the video and it was lemony enough. I think more lemon will make it too sour - add sea salt at the end to bring out the flavor of the lemon. - I used a little butter for extra creaminess. - I used penne pasta and it was totally fine. Thanks for the recipe! Great channel!
I'm glad you enjoyed the recipe! Your recommendations are great. A balanced amount of lemon is key, and sea salt at the end sounds delicious. Butter adds creaminess, and penne pasta works well too. Keep experimenting and enjoying the flavors! 🍋🧂🍝
@@vincenzosplate while I have you here! My wife doesn't like spaghetti pasta because she says they feel like worms haha however she's fine eating asian noddles. Is there an Italian pasta that is as thin as noodles?
Looks perfect! I agree with avoiding the cream! I just today made a recipe with cream! Next time I will follow your recipe! I love basil, so I'll use that!
Vincenzo, buona cera amigo! After my Italy 🇮🇹 trip this summer, Sorrento and Capri specifically, this dish blew me away! I made this dish last night, subbing the fresh mint for an aromatic herb blend I got in Capri. Absolutely amazing!! Best pasta dish I’ve made this summer since I made Alfredo di Lelio’s Roman fetuccine Alfredo! Bravo!! Buonisimo!!
Ciao amico! 🇮🇹🍋 So glad to hear you had a wonderful trip and that the dish turned out amazing for you. Italy's flavors linger in your kitchen! Bravo on your culinary journey, and here's to many more delicious creations. Buon appetito! 🍝👨🍳🌟
For half a pound of pasta like the video calls for with 2 lemons it was way too much lemon . I virtually made a copy of yours and the lemon was a bit much but will try just one lemon next time . Other than that the concept is awesome . Maybe a whole pound of pasta for 2 lemons will work better . Great dish though
'm honored that you consider me your favorite chef. I try my best to cook authentic Italian food, and I'm always happy to hear that people are enjoying my food.
@@vincenzosplate, just a question Chef , doesn’t the lemon juice ruin your marble plate ? I intend to buy a marble plate for my kitchen but I am a bit afraid because of the corrosive effect of lemon and also vinegar .
I didn't have the ingredients at home at the time now so I made using what I had. Instead of lemons I used limes directly from my garden, didn't have pecorino so I used Parmesan, also didn't have any mint so used Basil leaves freshly picked from my garden. First time making it, turned out great actually! Thanks for the video
So easy to make, yet so delicious. Man when I first watched this video you made me super hungry for this. You have a real talent to make food talk and be delightful and yummi. Today was the second time I made this and again it was perfect.
I’ve been wanting to eat this pasta for ages and I’ve made a bunch of other Italian classics but I haven’t made this one yet and its so easy and quick.
Well today was that day, as I have been eyeing this recipe for a while. Vincenzo, I don’t know how you do it to make it look so easy. First, had my oil too high and burned the lemon peels- start over. Secondly, had too much water in frying skillet then didn’t have enough at the end, because the PR cheese was clumped in places no matter how hard I tried to make it smooth and creamy like your. I also had to adjust the lemons since I was cooking for one for my lunch and a new recipe. I used some Basil out of the fridge which was on its way out, but happily it was still delicious. Finally, it’s very delicious and am happy I tried it. I am going to make more for our evening meal and put some shrimp in it. Thanks so much for your videos and teaching to cook. Much love from Texas!
I'm glad you gave the recipe a try and enjoyed it, despite the challenges along the way. Cooking can be a learning process, and I appreciate your perseverance. Adding shrimp sounds like a delicious twist for your evening meal! If you have any more cooking adventures, feel free to share them. Sending love from Italy! 🇮🇹❤️👨🍳
Watching this for the third time (I love any recipe that uses lemons) and I just realised you're zesting the lemon properly. 😍 One tip I've always found helpful for any citrus fruit you're planning on juicing is to apply firm pressure upon it and roll it back and forth on the counter top a few times. I can't remember where I heard it from but it seems to release a lot more juices when you actually cut it open to juice it.
Cooked it just now- beautiful. Added extra salt to season. Was dubious about the mint but it marries well. Will make again for sure. Thanks for the effort of making and sharing
@@vincenzosplate thank you so much vincenzo , i am from houston texas, and Every single recipe i see, I cook it. My wife and I have enjoyed so much authentic italian food because of you(witch is hard to find in houston)my wife will never leave me haha
Thank you so much for your support, Cassandra! Delighted to hear you're enjoying the lemon pasta and risotto recipes. Keep creating culinary magic down under! 🇦🇺🍋👨🍳🌟
Firstly, this is an amazing dish! I am making this right now (I’ve made this before). I absolutely love watching Italians cook especially when they express their hard feelings for the less authentic version, lol. Grazie from the US.🇺🇸🇮🇹
Amazing: I was in the grocery store an hour ago and was typing Limone sauce in my search engine - and before I got to L I M O ... the notification for this video popped up, lol! Wow Don Vincenzo. You got a powerful vibe!
Great to hear that you enjoyed it! 🌿 Using basil instead of mint sounds like a delicious variation. And yes, a pinch of sea salt can definitely enhance the flavors. Thanks for sharing your experience! 😄👍
Ciao Vincenzo - made this last night. SPECTACULAR. Thank you, thank you, thank you!!!!!! I used basil and a bit more lemon (because I loooove limone) Next time I will make it with mint. At some point I’ll add crab to it.
Hi there! I'm so glad you agree that cream doesn't belong in pasta al limone. It's a simple dish, but it's so flavorful and refreshing when made with just lemons, butter, and Parmesan cheese.
@@vincenzosplate It was absolutely delicious! I paired it with a wonderful grilled pikeperch. Only takeaway I had was that the juice of one lemon could have easily been 1 and a half to two. But maybe that is because I live in the Netherlands and we have to import our lemons from places like Sicily. But that never holds the same flavor. 😔. Next time I might try to fry some of the mint in the oil before adding the lemon rind so that I can use it as a garnish. Many thanks for this delicious recipe Vincenzo!!! 🙏
The milk fat from cream dulls flavor because the fat coats your tongue. The proper technique makes use of the starch released from the pasta water to thicken the sauce and make it silky without dulling flavor. Peas make no sense in this dish; use them instead in pasts that features a salty taste. Chili peppers would work but only with a light touch as you want the lemon to be the star.
Vincenzo, I heat the lemon in the microwave for less than 30 seconds and get much more juice out of it than if I hand squeeze it. Lemon and pasta, what's no to love.
I made this paste today. Very fresh, so light, delicious! I have another request. There is one pasta in which the ingredients are egg yolks and peas. I don't know what kind of pasta it is. I suspect you know.
Hey there! 🤗 It sounds like you're looking for a recipe for "Pasta con i piselli" which is a classic Italian dish. It's delicious, and I'm sure you'll love it! Let me know how it turns out when you make it. 😋
@@vincenzosplate I tried the recipe, but I made the mistake of trying to do it with fresh fettucine. Big mistake. I didn't catch it in time, and it turned to mush in the pan. Live and learn. Next time I'll use dry pasta!!!! Anyway, thanks for the great recipe!!!!
@@vincenzosplate I think I am turning Italian because of you :D. I have in my kitchen: small batch pasta, small batch extra virgin olive oil and a HUGE chunk of Pecorino Romano. I made this for my lunch--extra lemony--extra delicious!
