Fried Lemon Pasta with Chile Flakes Dinner Recipe
This delightful dinner recipe features caramelized fried lemons paired with spicy chile flakes, creating a pasta dish with a vibrant, tangy, and savory twist. The balance of sweet and bitter lemon slices, along with a hint of heat and creamy cheese, makes it a truly unique and satisfying meal for any occasion.
Equipment
- Large pot for boiling pasta
- Large skillet for frying and tossing
Ingredients
- Kosher salt as needed
- 4 lemons preferably Meyer or other thin-skinned lemons
- 1 pound linguine or spaghetti
- 4 tablespoons extra-virgin olive oil plus more for drizzling
- Pinch of sugar
- 3 tablespoons unsalted butter
- ¾ teaspoon red chile flakes plus more to taste
- ⅔ cup Parmigiano-Reggiano cheese plus more for serving (optional)
- Freshly ground black pepper to taste
- ½ cup fresh celery leaves coarsely chopped (optional)
- ½ cup fresh parsley leaves coarsely chopped (optional)
- Flaky sea salt for serving
Instructions
- Start the Pasta Water:Fill a large pot with water, season generously with salt, and bring it to a boil.
- Prepare the Lemons:Grate the zest of two lemons finely and set it aside in a small bowl. Juice one of the zested lemons and save the juice. Trim the ends off the other two lemons, cut them into quarters lengthwise, and remove any seeds. Slice the quarters into thin triangle-shaped pieces.Drop the lemon pieces into the boiling water for 2 minutes to blanch them. Use a slotted spoon to transfer them onto a clean towel. Taste a piece; if it’s still bitter, repeat the blanching process.
- Cook the Pasta:Once the water is boiling again, add the pasta and cook it until it’s just under al dente, about 2 minutes less than the time suggested on the package. Drain the pasta and reserve ½ cup of the cooking water.
- Fry the Lemon Slices:Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the blanched lemon slices, a pinch of salt, and a small amount of sugar. Cook the lemons until they are golden and slightly caramelized, about 3 to 5 minutes. Transfer the fried lemon slices to a plate.
- Make the Sauce:Reduce the heat to medium and melt the butter in the same skillet. Add the remaining 3 tablespoons of olive oil, along with the reserved lemon zest and red chile flakes. Cook for a minute or so, until the mixture becomes fragrant. Stir in the reserved pasta water and mix well.
- Combine the Pasta and Sauce:Add the cooked pasta to the skillet, followed by the reserved lemon juice, grated cheese, 1 teaspoon of salt, and freshly ground black pepper. Toss everything together until the pasta is evenly coated and warmed through, which should take about 1 minute.
- Finish and Serve:Gently fold in the fried lemon slices, along with the celery leaves and/or parsley if you’re using them. Taste the pasta and adjust the seasoning as needed, adding more lemon juice, salt, or chile flakes to your preference.Serve the dish with a drizzle of olive oil, extra cheese if desired, and a sprinkle of flaky sea salt for a finishing touch.
Notes
- For thicker-skinned lemons, blanching twice is recommended to reduce bitterness.
- Adjust the chile flakes for more or less spice based on preference.
- Meyer lemons work especially well in this recipe due to their thinner skin and sweeter flavor profile.
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