A splash of vodka can really lift a pasta sauce, giving it an extra kick, bringing out the different flavours in the dish and adding a creaminess – all without any taste of alcohol!

Ingredients for 2 people

200g quality Spaghetti

125ml milk

15g butter

1 untreated lemon

1 spoonful of vodka

Grated Parmesan

salt and pepper


Step 1. In a saucepan, bring plenty of salted water to the boil and add the pasta. Leave to cook until nicely al dente.

Step 2. Meanwhile, prepare the vodka & lemon sauce. Wash and dry the lemon and remove only the yellow part of the peel with a potato peeler. Squeeze the lemon, strain the juice and set aside. With a sharp knife, Finely chop the peel into thin strands. 

Step 3. In a saucepan, blanch the lemon peel strands in unsalted boiling water for two minutes, then drain with a slotted spoon and gently pat dry with kitchen roll.

Step 4. Melt the butter over low heat, add half of the lemon peel and let it cook for about three minutes, then add the lemon juice and the vodka and let the mixture evaporate over a high heat. Reduce the heat and add the milk and cook for six minutes, stirring constantly. Turn off the heat.

Step 5. When the pasta is cooked, drain it and transfer it to the pan of creamy vodka & lemon sauce, briefly sauté it to make sure that the sauce is evenly distributed, then sprinkle with a generous grinding of pepper and parmesan if desired.

Serve immediately….and buon appetito!