Pasta Al Limone Recipe

Introduction

Pasta al Limone is a bright and creamy dish that combines the fresh zing of lemon with rich Parmesan and butter. It’s a quick, elegant meal perfect for a weeknight dinner or special occasion.

Ingredients

• Kosher salt
• 12 oz. spaghetti
• 1 lemon
• 1/2 cup heavy cream
• 4 Tbsp. 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 pasta, 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. Cut the strips into thin pieces and set aside for serving. Zest the remaining lemon into a large saucepan, then 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, stirring occasionally, and cook for about 5 minutes to allow the zest to infuse the mixture.
4. Step 4: Using tongs, transfer the drained pasta to the saucepan and toss to coat. Add the grated Parmesan and toss until it melts and the sauce becomes creamy. Gradually add up to 1 cup of the reserved pasta water, tossing until the sauce turns glossy and smooth.
5. Step 5: Drizzle the lemon juice over the pasta and season with freshly ground black pepper. Top with the reserved lemon strips and serve immediately.

Tips & Variations

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

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or cream to loosen the sauce and keep it creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, feel free to use other long pastas like fettuccine or linguine. The creamy lemon sauce pairs well with any tender noodle.

How can I make this dish dairy-free?

Substitute the heavy cream with a coconut cream or cashew cream and use a dairy-free Parmesan alternative. Use a plant-based butter substitute to keep it vegan-friendly.

Pasta Al Limone Recipe

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★★★★★

4.7 from 57 reviews

• Author: lilan
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Pasta al Limone is a bright and creamy Italian pasta dish featuring tender spaghetti coated in a luscious sauce made from fresh lemon zest and juice, heavy cream, butter, and Parmesan cheese. This elegant yet simple recipe delivers a perfect balance of tangy citrus flavor and rich creaminess, ideal for a quick weeknight dinner or a sophisticated meal for guests.

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Ingredients

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For the Pasta:

• 12 oz. spaghetti
• Kosher salt

For the Sauce:

• 1 lemon
• 1/2 cup heavy cream
• 4 Tbsp. unsalted butter
• 1 cup finely grated Parmesan cheese
• Freshly ground black pepper, to taste

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Instructions

1. Cook the Pasta: 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 cooking water for later use.
2. Prepare the Lemon: Using a vegetable peeler, slice off 1 to 2 strips of lemon peel, ensuring minimal white pith remains. Cut these strips into thin ribbons and set aside for garnish. Zest the remaining lemon directly into a large saucepan. Juice the lemon into a small bowl for later use.
3. Make the Sauce: Add the heavy cream and unsalted butter to the saucepan with the lemon zest. Bring the mixture to a low simmer over low heat and cook, stirring occasionally, for about 5 minutes to allow the zest to infuse the sauce.
4. Combine Pasta and Sauce: Using tongs, transfer the drained spaghetti to the saucepan and toss to coat the pasta evenly with the sauce. Add the grated Parmesan cheese and continue to toss until the cheese melts, creating a creamy consistency. Gradually ladle up to 1 cup of the reserved pasta water into the pan and toss until the sauce becomes glossy and smooth.
5. Finish and Serve: Drizzle the fresh lemon juice over the pasta, then season with freshly ground black pepper to taste. Top the dish with the reserved lemon peel strips for a bright, decorative finish. Serve immediately.

Notes

• Use fresh lemons for the best bright citrus flavor.
• Be careful to remove as much of the white pith as possible from the lemon peel to avoid bitterness.
• If you want a lighter version, reduce the amount of heavy cream or substitute with half-and-half.
• Reserve pasta water carefully as its starch helps emulsify and thicken the sauce.
• Serve immediately for the creamiest texture and freshest flavor.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Pasta al Limone, Lemon pasta, creamy lemon pasta, Italian pasta recipes, simple pasta dishes, lemon cream sauce