Pasta al Limone Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cheflenacooks.com/pasta-al-limone-recipe/
