Spicy Pasta al Limone

spicy lemon spaghetti in a plate with basil and corn

Print Recipe

5 from 2 votes

Spicy, lemony cheese sauce meets spaghetti! Inspired by masala corn which is found often throughout India.

Prep Time10

Cook Time15

Total Time25

Course: dinner, lunch

Cuisine: indian fusion, Italian

Keyword: lemon spaghetti, pasta al limone, spicy spagetti

Servings:

Calories: 488kcal

Author: Shilpa Joshi

Ingredients

8 oz spaghetti
3 tbsp lemon juice
½ cup heavy cream
½ cup grated Parmesan plus extra for topping
1 cup frozen corn
3 tbsp butter
¼ tsp red chilli powder lal mirch
½ cup basil chopped
1/2 tsp Red chili flakes plus extra for topping
2 tsp Salt to taste
Black pepper to taste
1 tsp chaat masala optional

Instructions

Cook spaghetti until al dente per box instructions. (Boil for 1-2 minutes less than outlined for al dente and add 1 tsp salt to water). Keep 1/2 cup of the pasta water and drain spaghetti in colander.
While spaghetti is cooking add frozen corn to a bowl with 3 tablespoon water. Cover and microwavefor 1 minute. Corn should be cooked – uncover and add 1 tbsp butter, red chilli powder (lal mirch), chaat masala and oregano. Mix and set aside.
Heat heavy cream, 2 tbsp butter and red chili flakes in pan on medium untill simmering about 3 minutes (stir). Add in reserved pasta water and turn off stove.
Add spaghetti noodles to sauce
Add in parmesan cheese and use tongs to mix. The cheese will melt and form creamy sauce.
Add masala corn to spahetti
Mix and add in basil and mix. Top with extra parmesan, black pepper, red chili flakes and salt to taste.

Notes

Note: you do not need chaat masala, it tastes great without it as well! I make it often without, but if you would like more of a masala corn flavor add them in!

Adjust spice according to your preference

Nutrition