Spaghettini al limone

Spaghettini al limone

Total: 15 min. | Active: 15 min.
Nutritional value / people: 634 kcal
, Fat: 29 g
, Carbohydrate: 68 g
, Protein: 23 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To fry

50 g cured ham in slices
4 tbsp olive oil
1 garlic clove, pressed
1 organic lemon, use grated zest, set aside half of the juice

To cook

200 g spaghettini
salted water, boiling
salt and pepper to taste
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How it's done

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To fry

Fry the cured ham in a non-stick frying pan until crispy, drain on kitchen roll and break into pieces, set aside. Heat the oil in the same frying pan. Add the garlic and lemon zest, allow to infuse for approx. 5 mins.

To cook

Cook the spaghettini in salted water until just al dente. Set aside 3 tbsp of cooking water. Drain the spaghettini, add to the oil along with the reserved cooking water. Add the lemon juice, simmer for a further 2 mins. while stirring constantly. Top with the cured ham, season.

Good to know
Tip: Sprinkle with oregano leaves.

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