Pasta al Limone Recipe

Introduction

Pasta al Limone is a bright and creamy Italian classic that combines fresh lemon flavor with rich Parmesan and butter. This simple dish is perfect for a quick weeknight dinner or a light yet satisfying meal anytime.

Ingredients

• Kosher salt
• 12 oz. spaghetti
• 1 lemon
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 1 cup finely grated Parmesan
• Freshly ground black pepper

Instructions

1. Step 1: In a large pot of boiling salted water, cook the spaghetti, stirring occasionally, until al dente according to package directions. Drain the pasta, reserving 1 cup of the pasta water.
2. Step 2: Meanwhile, use a vegetable peeler to slice off 1 to 2 strips of lemon peel, avoiding the white pith as much as possible. Cut the strips into thin pieces and set aside for serving. Zest the remaining lemon into a large saucepan and juice the lemon into a small bowl.
3. Step 3: Add the heavy cream and unsalted butter to the saucepan with the lemon zest. Bring to a low simmer over low heat, stirring occasionally, and cook for about 5 minutes to let the zest infuse the mixture.
4. Step 4: Using tongs, transfer the cooked pasta to the saucepan and toss to coat. Add the grated Parmesan and continue tossing until the cheese melts and the sauce becomes creamy. Gradually add up to 1 cup of reserved pasta water while tossing until the sauce is glossy and smooth.
5. Step 5: Drizzle the fresh lemon juice over the pasta and season with freshly ground black pepper to taste. Top with the reserved lemon strips before serving.

Tips & Variations

• For extra brightness, add a splash of white wine to the cream and butter mixture while simmering.
• Substitute spaghetti with linguine or fettuccine for a different texture.
• Add a handful of fresh basil or parsley for a herbaceous touch.
• Use Pecorino Romano in place of Parmesan for a saltier, tangier flavor.

Storage

Store any leftover pasta al limone in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of cream or pasta water to restore creaminess and prevent the sauce from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, you can substitute the heavy cream and butter with coconut cream or a plant-based cream, and use a vegan Parmesan alternative or nutritional yeast to keep the cheesy flavor.

What if I don’t have fresh lemons?

Fresh lemon juice and zest are key for the bright citrus flavor, but in a pinch, use bottled lemon juice and dried lemon zest, though the flavor won’t be as vibrant.

Pasta al Limone Recipe

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4.8 from 76 reviews

Pasta al Limone is a bright and creamy Italian pasta dish featuring spaghetti tossed in a luscious lemon-infused sauce made with heavy cream, butter, and freshly grated Parmesan. This simple yet elegant dish highlights the fresh citrus flavor of lemon zest and juice, balanced by the richness of cream and cheese, making it perfect for a light yet satisfying meal.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

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For the Pasta and Sauce

• 12 oz. spaghetti
• Kosher salt, for boiling pasta
• 1 lemon (zested and juiced)
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 cup finely grated Parmesan cheese
• Freshly ground black pepper, to taste

Instructions

1. Cook the Pasta: In a large pot of boiling salted water, cook the spaghetti according to package directions until al dente, stirring occasionally to prevent sticking. Drain the pasta, reserving 1 cup of the pasta cooking water for later use.
2. Prepare Lemon Peel and Juice: Using a vegetable peeler, slice off 1 to 2 strips of lemon peel, making sure to avoid as much of the white pith as possible. Cut these strips into thin pieces and set aside for garnish. Next, zest the remaining lemon directly into a large saucepan, then juice the lemon into a small bowl.
3. Make the Lemon Cream Sauce: Add the heavy cream and unsalted butter to the saucepan with the lemon zest. Place the pan over low heat and bring to a gentle simmer. Stir occasionally and cook for about 5 minutes to allow the lemon zest to infuse the cream and butter mixture fully.
4. Toss Pasta in Sauce: Using tongs, transfer the cooked pasta into the saucepan with the lemon cream sauce. Add the grated Parmesan and toss continuously until the cheese melts and the sauce becomes creamy and coats the pasta evenly. Gradually add reserved pasta water, up to 1 cup, tossing until the sauce has a glossy, smooth consistency.
5. Finish and Serve: Drizzle the fresh lemon juice over the coated pasta, season with freshly ground black pepper to taste, and gently toss to combine. Serve the pasta topped with the reserved thin lemon peel strips for a refreshing citrus accent.

Notes

• Be sure to use freshly grated Parmesan for the best flavor and melting quality.
• If you prefer a lighter sauce, reduce the butter or cream slightly.
• Reserve some pasta water to loosen the sauce; this starchy water helps create a smooth, velvety texture.
• Try adding fresh basil or parsley for a herby twist.
• Use a microplane for zesting the lemon to avoid bitterness from the pith.

Keywords: Pasta al Limone, lemon pasta, creamy lemon pasta, Italian pasta recipe, spaghetti with lemon cream sauce