Spaghetti Limoné

Stop what you’re doing right now and make this limoné pasta! I discovered this a couple years back through watching one of Frank Prisinzano’s methods. One bite and I was hooked, not to mention that I felt like I was transported to the Amalfi Coast.

Back in October of 2018, my husband and I were in New York City and had the chance to try the limoné pasta dish at one of Frank’s famed restaurants, Little Frankie’s. We have never had a more memorable brunch filled with lots of Bellinis, Margherita pizza, and of course limoné pasta. Since that trip, it’s safe to say that I’ve recreated it at least 100 times for family and friends. It’s been a big hit! I’m not sure if my limoné will ever live up to Frank’s, but I think I’ve gotten pretty damn close thanks to all the practice.

This is not only the most delicious pasta, but it’s also the easiest. It only requires a few ingredients and can be done in under 20 minutes. Okay, now it’s time to stop reading this, pour yourself a glass of wine, and hop on the limoné pasta train. Here’s a reel on exactly how I make it. Let me know how you like it!

For another delicious pasta, check out this Unconventional Cacio e Pepe recipe.

What You'll Need:

+ Spaghetti

+ Lemons

+ Grass Fed Butter

+ Parmigiano Reggiano (high quality and very finely grated!!!)


1. Do not add any salt but make sure the pasta water is HEAVILY salted (it should almost taste like the ocean).

2. Cook the pasta al dente – do not overcook.

3. Don’t strain the pasta and use tongs to transfer it into a pot – no heat – combine ingredients and stir quickly. If needed add some more pasta water/butter as you go.

4. Top with a mountain of very finely grated (soooo important) parmigiano reggiano and dig in!

Here’s a video of how I put the Limoné Pasta together or you can watch a more detailed version here!

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