Bucatini al Limone is a classic Italian dish made with long, hollow spaghetti-like noodles called bucatini and a simple lemon sauce. It is a delicious and easy-to-make dish that is perfect for teens to learn how to cook.
History of Bucatini al Limone
Bucatini al Limone is thought to have originated in the Campania region of Italy, which is also home to the world-famous city of Naples. The dish was thought to have been created in the early 1900s to use leftover pasta and lemon juice.
There are many different ways to vary the bucatini al Limone recipe. For example, you can add cooked shrimp, chicken, or vegetables to the sauce. You can add other herbs and spices to the sauce as well, such as basil, oregano, or red pepper flakes.
Here is a basic recipe for bucatini al Limone:
Bucatini, a thick, hollow spaghetti-like pasta, forms the base of this dish. Its unique shape allows it to capture and hold the flavorful sauce.
The unsalted butter contributes richness and a velvety texture to the dish. It serves as the foundation for the flavorful lemon-infused sauce.
Garlic introduces a robust, aromatic element to the recipe. When sautéed in butter, it adds depth and savory notes that complement the brightness of the lemon.
Freshly squeezed lemon juice provides a vibrant and zesty citrus flavor. Its acidity not only enhances the taste but also balances the richness of the butter and Parmesan cheese.
The lemon zest, derived from the outer peel, contributes aromatic oils and a concentrated burst of citrus flavor. It adds a refreshing and fragrant element to the dish.
Parmesan cheese brings a savory, salty, and nutty character to the sauce. Its melting quality contributes to the creaminess of the dish while infusing it with a distinct umami flavor.
Salt and Freshly Ground Black Pepper:
These seasonings serve to enhance and balance the overall taste of the dish. Salt amplifies the flavors, while freshly ground black pepper adds a subtle warmth and depth.
Here are some additional things that you might want to know about Bucatini al Limone:
Bucatini al Limone is a good source of carbohydrates, protein, and calcium.
It is also a low-fat and low-calorie dish.
Bucatini al Limone is a good source of vitamin C, which is an important antioxidant that helps protect the body from damage.
Bucatini al Limone is also a good source of dietary fiber, which helps to keep the digestive system healthy.
I trust you found this article on Bucatini al Limone informative and beneficial! Should you have any further inquiries regarding this delightful dish, don’t hesitate to reach out.
For those with a penchant for Italian cuisine, consider exploring our linguine with clam sauce recipe for another delectable culinary experience.
Bucatini al Limone Recipe
- 2 cups 400g French green beans, trimmed
- 12 ounces 340g bucatini pasta
- 1/4 cup 59ml olive oil
- 4 cloves garlic minced
- 1/4 teaspoon 1.25ml red pepper flakes
- Zest and juice of 3 lemons
- 3 tablespoons 45g butter
- 1/2 cup 55g grated Pecorino-Romano cheese
- 1/2 cup 15g chopped fresh parsley
- Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely cooked through, 2 to 3 minutes. Use a spider or strainer to transfer the green beans to a bowl of ice water and let cool completely before draining.
- Add the bucatini to the same pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions.
- Meanwhile, heat the olive oil in a large saute pan over medium-high heat. Add the garlic and red pepper flakes and cook until fragrant but not browned, about 1 minute. Then, add the lemon zest and juice and approximately 1/4 cup pasta water.
- Use tongs to transfer the pasta directly to the saute pan. Add the butter and blanched green beans, then toss to coat the pasta and beans in the sauce.
- Keep cooking, tossing, until the pasta is al dente and the sauce is glossy and thickened, about 3 minutes more. Turn off the heat and gradually stir in the Pecorino, tossing constantly. Season with salt and freshly ground black pepper.
- Divide pasta among 4 serving bowls and garnish with the parsley, more Pecorino, and a drizzle of olive oil.
Here are a few tips for teens making bucatini al Limone:
Be careful not to overcook the pasta. It should be al dente, or slightly firm to the bite.
If you don’t have a lemon zester, you can use a fine grater to zest the lemon. Just be careful not to grate the white pith, as it can be bitter.
If you want a richer sauce, you can add a splash of heavy cream or milk.
You can also add other ingredients to the sauce, such as cooked shrimp, chicken, or vegetables.
If you have any leftover bucatini al Limone, it can be stored in an airtight container in the refrigerator for up to 3 days.
What is the difference between bucatini and spaghetti?
Bucatini and spaghetti are both long, thin noodles, but bucatini is hollow, while spaghetti is solid. Bucatini is also slightly thicker than spaghetti.
What can I substitute for lemon juice?
If you don’t have lemon juice, you can substitute lime juice or orange juice. You can also use a mixture of lemon juice and vinegar.
What can I add to the sauce to make it creamier?
To make the sauce creamier, you can add a splash of heavy cream or milk. You can also add a grated potato to the sauce, which will thicken it and give it a creamy texture.
What can I add to the sauce to make it spicier?
To make the sauce spicier, you can add a pinch of red pepper flakes or a drizzle of hot sauce. You can also add a dash of chopped chili pepper to the sauce.
Bucatini al Limone is a delicious and easy-to-make dish that is perfect for teens to learn how to cook. It is a healthy and satisfying meal that will surely please everyone at the table.