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Spaghetti with Lemon and Olive Oil (Al Limone)

by Suzie Bellomo on April 20, 2022

This Spaghetti with Lemon and Olive Oil is perfect anytime you want a taste of spring, regardless of the season. Comfort food is year round. It’s bright, cheery, and full of delicious flavors. Parmesan, garlic, and fresh basil add to the wonder of this easy (and healthy!) dish.

  • 1 lb dry spaghetti
  • 1/4 cup Il Fusti Estate Extra Virgin Olive Oil
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 1/4 cup heavy cream
  • 2 tsp finely grated lemon zest (about 2 lemons)
  • 1/4 cup freshly squeezed lemon juice (about 23 lemons)
  • 1/2 cup finely grated Parmesan cheese, plus more for garnish
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons of shredded fresh basil leaves


  1. In a large Dutch oven or heavy pot, bring generously salted water to boil. Add spaghetti to boiling water and cook until al dente, according to package instructions. Reserve 2 cups pasta water. Drain the rest of water from pasta, but do not rinse. Set aside.
  2. Toss to coat, adding more of the reserved pasta water if needed to achieve desired consistency. stir in fresh basil and season with additional kosher salt to taste. Serve warm, with freshly shaved Parmesan for garnish.

Adapted from Chew Out Loud


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