Make this easy sriracha and lemon spaghetti dish, then check out our spaghetti arrabiata, spaghetti carbonara, spaghetti bolognese and more spaghetti recipes.


  • 200g spaghetti
  • 3 tbsp extra-virgin olive oil, plus extra for drizzling
  • 2 cloves garlic, thinly sliced
  • 2 tbsp sriracha
  • 75g parmesan, finely grated
  • a small handful flat-leaf parsley, chopped
  • ½ lemon, zested


  • STEP 1

    Cook the spaghetti in a large pan of lightly salted boiling water following pack instructions until al dente.

  • STEP 2

    Heat the olive oil in a frying pan over a medium heat and gently cook the garlic for 2 minutes until fragrant but not browned. Use tongs to move the spaghetti into the frying pan, add in the sriracha, three-quarters of the parmesan, half the parsley and half the lemon zest, along with 3-4 tbsp of the pasta cooking water. Toss well to emulsify, adding a little extra cooking water if it needs loosening. Season, then divide between two shallow bowls.

  • STEP 3

    Sprinkle over the remaining parmesan, lemon zest and parsley, and drizzle with extra-virgin olive oil to serve.

Try our best spaghetti recipes

Prawn spaghetti with tomato, chilli and basil


Adam Bush Chef Portrait
Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings