Jeff Mauro's Bucatini Al Limone Beauty, as seen on The Kitchen, Season 33.
Recipe courtesy of Jeff Mauro

Bucatini al Limone

Getting reviews...
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
I first fell in love with this dish when I was enjoying a beautiful dinner out with Geoffrey Zakarian, Katie Lee Beigel and her family at a joint in New York City called Daddies. For a humble pasta dish using only a couple of ingredients, it sure does satisfy.


Buttery Spicy Breadcrumbs:



  1. For the breadcrumbs: In a food processor fitted with a blade attachment, add the bread and process into coarse crumbs.
  2. In a large skillet, heat the oil and red pepper flakes over medium heat. Add the breadcrumbs and a pinch of salt and sauté until just golden, about 3 minutes. Transfer to a bowl and set aside.
  3. For the pasta: Boil pasta water in a large pot and salt heavily. Cook the pasta according to package directions until al dente.
  4. Meanwhile, melt the butter in a 12-inch skillet over medium heat. Once melted, add in the garlic and some salt and pepper and cook for 1 to 2 minutes. Add the al dente pasta to the pan and toss to coat. Remove the pan from the heat. Add a ladleful of pasta water and the lemon juice to the pan and toss. Gradually add in the cheese while tossing the pasta with tongs to emulsify. Once all the cheese is added, add the lemon zest and freshly cracked black pepper.
  5. Plate and top with the breadcrumbs. Serve immediately.