Spaghetti Limone Calabrese
It’s like a ray of Italian sunshine. A bright, silky lemon-butter sauce gets a spicy kick of Calabrian Chili Crisp to wrap every strand of spaghetti in rich flavor. It’s a dish made to linger over.

Ingredients
- 1 pound cooked spaghetti (al dente), cooked in salted boiling water
- 1 stick unsalted butter
- 1 ea. whole lemon, zest and juice
- 3/4 cup reserved pasta water
- 1 1/3 tablespoon Carbone Calabrian Chili Crisp 6oz-2PK
- 1/2 cup grated Pecorino Romano
- 1/2 cup Parmigiano-Reggiano
- 1 teaspoon kosher salt
- 1/4 cup fresh picked oregano leaves
Instructions
In a large skillet over medium-low heat, melt the unsalted butter. Add the well-mixed Carbone Calabrian Chili Crisp and heat for about one minute, stirring constantly, until fragrant.
Add the reserved pasta water, spaghetti and salt. Stir to combine.
Fold in the grated cheeses, lemon zest, lemon juice and oregano.
Toss well until the pasta is fully coated and looks glossy and creamy.
Taste and adjust seasoning as necessary.
Serve immediately, garnished with freshly picked oregano leaves, more cheese and additional chili crisp if desired.
Get new Carbone recipes in your inbox
One email a week with a new restaurant-quality recipe and where to find the sauce.







