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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
