light and easy! What Capri wine would you suggest?
If you use a good evoo and freshly grated parmigiano along with a couple of scoops of pasta water as directed, let it all sit at room temperature and keep whisking, your spaghetti will just absorb all the flavors!!

May even pair it with some grilled shrimps next time!

simplesmente deicioso.

I tried it follow the recipe pasta was slimy wont attempt to cook again.

Amazing recipe! Found the key to be adding the pasta water while it's still HOT because it melts the cheese. Love this recipe!!

Usually Giada knocks it out of the park, but this was an oily mess and I only used 1/3 cup EVOO. The cheese was all congealed together- it was just bad. Also, I needed 3 lemons to even get close to the 1/2 cup. I might try this again but with only a couple of tablespoons of oil, less cheese. I added arugula at the end, which was pretty good, so I definitely suggest that! It might even be better chilled with arugula as more of a pasta salad. I hope this helps anyone who wants to try this recipe! I had high hopes...I saw other reviews said the oil was too much as well, so use as you see fit. :)

Effortlessly amazing. I have made many lemon pasta dishes and this is by far the most simple. Although I prefer gigli pasta for this, to spaghettii. I also have made this often with red lentil pasta and it is fabulous with non-wheat pasta options. And I always sprinkle pinoli with the ribbons of fresh basil for a wonderful taste profile and heaps of healthful benefits.

I had this at Giada Vegas and it had mascarpone in it. When is that added to the above recipe?

The 2/3 Cup of olive oil was a little too much. I found 1/3 Cup or a little more along with the saved pasta cooking water was sufficient.

Have used this as side dish to many other proteins (chicken, fish, pork). Also works for other shapes. Good sauce for pasta salad as it provides a nice base for the other ingredients

NB ... the poached chicken is served on the side with spaghetti, again with loads of lemon juice squeezed over...

Hi from 🇨🇾Cyprus , we Cypriots have been cooking pasta with lemons forever....... We poach a whole chicken about 1.5kgs simmering gently, for about 1hr 20 mins ,then with this stock we cook 🇨🇾 spaghetti, or artisan homemade macaroni ...Served in a large platter with loads of grated halloumi, + anari-similar to ricotta salada , which is then mixed with crushed dried mint...and liberally sprinkled over pasta... 🍋🍋fresh lemon wedges ALWAYS served on the side to squeeze over individual servings or to taste.... we use lemon in almost everything , try over fried eggs with fresh cracked pepper +Cypriot sea flakes,and liberal sprinklings of 🍋juice .. it’s very Cypriot .
My Yiayia (nonna) always made homemade pasta with durum wheat, fresh macaroni, using a reed, or hand cut tagliatelles as we say in greek, you see, pasta making is an age old tradition of the past, going back for hundreds of years in time ,here in Cyprus, in fact our ancient wheat variety, made into flour was famous, and exported to Italy for use in pasta making.

AWESOME and thank you Giadzy!✨We had this tonight fir dinner and it was delicious! A new favorite❤️ for our family❤️

Fantastic! I make this once a week. I use less olive oil and more parm. Nice to add diced jumbo shrimp and/or asparagus to water 1 min before pasta is ready. Thank you, Giada!

I make this and top with sautéd black pepper brussels sprouts and fresh parmesan! Yum!