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Spaghetti Grana Padano with Pink Peppercorn and Amalfi Lemon

This recipe has been created by Francesco Mazzei, owner of the restaurants Sartoria, Radici and Fiume in London.

Did you know, 30g of Grana Padano PDO contains the same nutritional value to approximately half a litre (1 pint) of milk.

Versatile, nutritious and with Protected Designation of Origin (PDO) status, Grana Padano invites you to share the love of food this summer with their recipes made for friends and family.

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For more details on the characteristics, nutritional values and consorzio (non-profit organisation for producers and curers to protect and promote Grana Padano PDO cheese worldwide) visit granapadano.it

Serves 4 Preparation Time: 15 Minutes Difficulty: Easy

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  • method
  • Ingredients


Cook the spaghetti in a large pan of salted boiling water (for 100g of pasta you will need 1 litre of water).

In a separate pan, melt the butter, add three quarters of the lemon zest and the crushed pink peppercorns. When the pasta is almost cooked (and is al dente), use a pair of tongs (or drain the pasta but keep some of the water) and put the pasta in the pan with the lemon and pepper. Gradually add a little of the pasta water, (no more than 200 ml) and stir energetically.

Take off the stove, add the lemon juice, sprinkle the Grana Padano Riserva on top and then garnish with the remaining lemon zest and whole peppercorns.


400 g spaghetti
100 g Grana Padano Riserva, grated
1 tsp pink peppercorns, crushed
1 tsp pink peppercorns, whole to garnish
1 Amalfi lemon (peel zested, and juice reserved)
50 g butter

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