Lemon Parmesan Spaghetti

the Story

This recipe is a bright, comforting pasta dish inspired by Valerie Bertinelli, who shared her take on the classic while promoting her cookbook Indulge on ABC’s The View. We took her deliciously simple idea and made it our own, adding crispy pancetta for a savory bite and roasted broccoli for extra texture and earthy depth. The pasta is tossed with a luscious blend of lemon juice, zest, and Parmesan, creating a light yet creamy sauce that clings to every strand. The roasted broccoli and pancetta give the dish a pop of color and a satisfying contrast of flavors—salty, tangy, and slightly caramelized. It’s a comforting yet elevated meal, perfect for a cozy dinner or when you need a little citrusy sunshine on your plate. The original recipe can be found in her cookbook, titled, "Spaghetti al Limone"

the Ingredients

• 1 LB of Spaghetti (We chose the Trader Joe's Spaghetti alla Chitarra

• 3 Cartons of Low Sodium Chicken Broth (32 FL. OZ.)

  • We always use chicken broth to boil pasta as it adds more flavor.

• 4 Oz. of Diced Pancetta

  • A Splash of Beef Broth and Worcestershire Sauce if you have it on hand

• 12 Oz. Bag of Broccoli Florets

  • Remove as much stem as possible

• 6 Tablespoons of Unsalted Butter,

  • Cut into Cubes, per the Original Recipe

• 2 Tablespoons of Minced Garlic

• Onion Salt, to taste

• Black Pepper, to taste

• Garlic Powder, to taste

• Lemon Zest from 2 Lemons

• 2 Tablespoons of Freshly Squeezed Lemon Juice

• 1/2 Cup of Grated Parmesan Cheese (but feel free to sprinkle more)

• Olive Oil for Sauteing

the Instructions

• Preheat the Oven to 400 Degrees.

• Remove the stems of the Broccoli Florets and season with Onion Salt, Garlic Powder, and Olive Oil. Then, place the seasoned Broccoli on a parchment-protected cookie sheet and roast for 20 - 25 minutes in the oven, or until slightly browned.

  • Before you set aside, Dice the Broccoli even further into Pieces. This will help the Broccoli stick to the Spaghetti.

• In a large skillet, add a little bit of Olive Oil and sauté the Pancetta. If you have a little bit of Beef Broth or Worcestershire Sauce, add it to the skillet and let the Pancetta absorb the liquid as it cooks. Once cooked, set aside.

• In a large pot, combine the cartons of Chicken Broth and about 1 Cup of Water, and bring to a boil. If you need to add more water to fully submerge the Spaghetti, then do so.

• Add the Spaghetti, and follow the package instructions for cooking until al dente.

  • Before you drain it, be sure to reserve 1 Cup of Pasta Water. Just in case, we reserved about 1.5 cups.

• While the pasta is cooking, melt the Cubes of Butter in the same skillet on medium heat. Add the Garlic, Lemon Zest, and a Sprinkle of Onion Salt. Cook for about 1-2 minutes, just enough for the Garlic to become fragrant, but not yet brown.

• Add 1/2 Cup of the Reserve Pasta Water and the Lemon Juice to the butter mixture and stir until all ingredients have been combined.

• Now for the Important Part. You'll want to use a Set of Tongs for this next step.

• Add the drained Pasta to the sauce mixture and toss the spaghetti with the tongs, while also stirring the pasta in a circular motion. The key is getting the sauce to stick to the noodles as it begins to thicken. This process should take about 2-3 minutes.

• In the words of Valerie, "when the sauce is shiny and glossy and sticking to the pasta," add the Parmesan and remaining Pasta Water and continue tossing and stirring.

• Once the cheese has melted, add the Pancetta and Broccoli to the mixture and continue to stir for about one minute.

• Portion the Spaghetti into Bowls. Top with Parmesan, and serve immediately.

Optional

• Instead of serving the Spaghetti immediately, grease a casserole dish, add the Spaghetti mixture, and top with Parmesan Cheese. We chose to grease (2) 8x8 baking dishes with nonstick cooking spray, as we're a Family of 2, and this method guarantees that we can bake the Spaghetti twice, while having it taste as fresh as the day it was made. Bake for 20-25 minutes, or until the cheese has browned to your liking.