Spaghetti al limone

Each month, Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore come together to create thoughtful pairings that bring out the best in wine and food. From familiar Terroni classics to creative seasonal offerings, each recipe is guided by Italian tradition, made for you to recreate and enjoy from home.

Enjoy this month's perfect pairing for Graci Etna Bianco, featured in the six-bottle mixed and four-bottle white wine club case for July 2025.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi

Spaghetti al Limone
Spaghetti in Lemon Sauce
Serves 4

What You’ll Need

• Large stockpot

• Large sauté or frying pan

• Citrus zester

• Ladle or measuring cup

Ingredients

• 350g dried spaghetti ( we like Camerino), or 500g fresh

• 20ml extra-virgin olive oil

• 1 shallot, finely minced

• 20g capers, rinsed

• 1 lemon, zested and juiced

• 180g baby spinach

• 80g unsalted butter, cubed

• 30g Parmigiano Reggiano, finely grated

• 60g Parmigiano Reggiano, shaved (for serving)

• Kosher salt

Method

• Bring 5 liters of generously salted water to a rolling boil. Cook the spaghetti until just shy of al dente, reserving some of the starchy cooking water before draining.

• Meanwhile, in a large pan over medium heat, warm the olive oil. Add the shallot and capers, and sauté until soft and fragrant, 2–3 minutes. Toss in the baby spinach and a ladleful (about ¼ cup) of pasta water, stirring until the greens wilt. Remove the pan from heat and stir in the lemon juice.

• Two minutes before the pasta is fully cooked, transfer it directly from the boiling water to the sauté pan using tongs or a pasta fork. Return the pan to medium-low heat and add the grated Parmigiano. Toss to combine.

• Working quickly, swirl in the butter, one cube at a time, tossing constantly until the sauce is glossy and clings to each strand. Add the lemon zest and adjust with a splash of reserved pasta water if needed for silkiness.

• Divide the pasta among four warm plates or shallow bowls. Top each with generous curls of shaved Parmigiano and a final zest of lemon, if desired