Pasta Al Limone Recipe

Introduction

Pasta al Limone is a bright, creamy Italian dish that celebrates the fresh, tangy flavor of lemon. It’s simple to make, yet elegant enough for a special dinner or a satisfying weeknight meal.

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 pasta water.
2. Step 2: While the pasta cooks, use a vegetable peeler to slice off 1 to 2 strips of lemon peel, avoiding as much of the white pith as possible. Cut the strips into thin strips and set aside for garnish. Zest the remaining lemon directly into a large saucepan. Juice the lemon into a small bowl.
3. Step 3: Add the heavy cream and butter to the saucepan with the lemon zest. Bring to a low simmer over low heat and cook, stirring occasionally, for about 5 minutes to allow the zest to infuse the mixture.
4. Step 4: Using tongs, transfer the cooked pasta to the saucepan and toss to coat in the cream mixture. Stir in the grated Parmesan and continue tossing until the cheese melts and the sauce becomes creamy. Add up to 1 cup of reserved pasta water as needed to create a glossy, smooth sauce.
5. Step 5: Drizzle the lemon juice over the pasta and season with freshly ground black pepper to taste. Top the pasta with the reserved lemon peel strips before serving.

Tips & Variations

• For extra brightness, add a handful of fresh basil or parsley just before serving.
• If you prefer a lighter sauce, substitute half of the heavy cream with whole milk.
• Use freshly grated Parmesan for the best melting and flavor.
• Add a pinch of red pepper flakes for a subtle spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce and maintain its creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this recipe works well with various long pasta shapes like fettuccine or linguine. Just adjust the cooking time according to the package instructions.

How do I avoid the sauce separating when reheating?

Reheat slowly over low heat and add a little reserved pasta water or cream to help keep the sauce smooth and creamy. Avoid high heat which can cause the butter and cheese to separate.

Pasta Al Limone Recipe

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4.9 from 71 reviews

Pasta al Limone is a bright and creamy Italian pasta dish that combines the fresh zest and juice of lemon with rich butter, cream, and Parmesan cheese. This simple yet elegant recipe delivers a luscious, tangy sauce that perfectly coats al dente spaghetti, making it a perfect quick weeknight meal or a refined dinner option.

• Author: Clara
• 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 1x2x3x

For the Pasta

• 12 oz. spaghetti
• Kosher salt (for boiling water)

For the Sauce

• 1 lemon (zest and juice separated)
• 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, stirring occasionally, until al dente as per the package instructions. Drain the pasta, reserving 1 cup of the pasta cooking water for later use.
2. Prepare Lemon Zest and Juice: Using a vegetable peeler, carefully slice off 1 to 2 strips of lemon peel, avoiding the white pith as much as possible. Cut these strips into thin strips and set them aside for garnish. Next, zest the remaining lemon directly into a large saucepan, and juice the lemon into a small bowl.
3. Make the Sauce: Add the heavy cream and unsalted butter to the saucepan with the lemon zest. Warm the mixture over low heat, letting it come to a gentle simmer. Stir occasionally to infuse the lemon zest flavor into the cream and melt the butter evenly. This should take about 5 minutes.
4. Toss Pasta in Sauce: Using tongs, transfer the cooked spaghetti into the saucepan. Toss it well to coat all the strands with the creamy lemon sauce. Add the grated Parmesan cheese and continue tossing until the cheese has melted fully and the sauce becomes creamy.
5. Adjust Sauce Consistency: Slowly ladle up to 1 cup of the reserved pasta water into the sauce while tossing. This helps loosen the sauce and gives it a glossy, smooth texture.
6. Finish and Serve: Drizzle the freshly squeezed lemon juice over the pasta and season generously with freshly ground black pepper. Garnish the dish with the reserved thin lemon strips before serving.

Notes

• For best flavor, use fresh lemons and freshly grated Parmesan cheese.
• Reserve pasta water carefully as it helps emulsify and bind the sauce.
• You can adjust the amount of lemon juice depending on your taste preference for tanginess.
• This dish is best served immediately to enjoy the creamy texture and fresh lemon aroma.
• To make it lighter, you can substitute half-and-half instead of heavy cream, though sauce will be less rich.

Keywords: Pasta al Limone, lemon pasta, creamy lemon pasta, Italian pasta recipe, spaghetti al limone