Pasta al Limone
Spaghetti al limone, or lemon pasta, is proof that less is more. With just lemon, garlic, cream, butter and pecorino, the sauce comes together quickly in one pan while the pasta cooks. It's creamy but not too rich, sharp from the lemon, and makes an easy and delicious meal. Plus, you only need a few basic ingredients and about 20 minutes to make it!
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Spaghetti al limone is a traditional pasta dish from southern Italy, particularly associated with the Amalfi Coast and Campania, where big, fragrant lemons grow just about everywhere you look.
A lot of pasta al limone recipes use just lemon, butter and cheese, almost like Cacio e Pepe but with lemon. My creamy lemon pasta recipe adds a splash of heavy cream to create a silky sauce that enhances the lemon's brightness.
The cream softens the acidity of the fresh lemon juice, making the flavor feel more rounded and luxurious, and also helps the sauce cling to every strand of long noodles.
I've made it both ways, and just think it's so much better with cream!
It's important to use bronze-cut dried pasta, which has a rougher texture and helps the sauce coat the pasta, rather than slide off to pool in the bottom of the plate.
As for cheese, I like Pecorino Romano over Parmesan cheese for its sharp, salty punch. It doesn't get lost in the lemon like Parmigiano sometimes can.
And adding fresh basil at the end brings just the right note to keep things tasting summery and fresh. It's not strictly traditional, but it makes this already delicious recipe even better.
Want more great summer pasta recipes? Try my fresh spaghetti alla Nerano, this classic Sicilian pasta alla Norma, or a seaside favorite linguini alle vongole.
Why You'll Love This Pasta Al Limone
- The addition of heavy cream balances the lemony sauce and mellows the acidity.
- Pecorino Romano adds a sharp, salty flavor that brings out the lemon.
- The smart use of starchy pasta water create a beautifully emulsified satiny butter sauce.
- Made with a few simple ingredients in just 20 minutes!
Lemon Pasta Recipe Ingredients
Long Pasta - Use spaghetti, bucatini, linguine, or even fettuccine. Opt for bronze-cut dried pasta for better texture.
Lemons - Use fresh, unwaxed lemons since both zest and juice are used. A vegetable peeler helps avoid bitter pith when zesting. Fresh lemons provide the best lemon flavour.
Heavy Cream - Only use full-fat cream (36-40%) to help prevent curdling and to create a rich, velvety texture. Milk, light cream or half and half will not work.
Pecorino Romano - Choose high-quality, aged cheese and grate it by hand. Its salty, tangy bite brings out the best in the lemon. You can substitute parmesan, but it won't have the same brightness. For more info, check out my essential guide to Italian cheeses.
Fresh Basil - Adds a final pop of color and freshness. Tear just before adding to preserve the flavor. You can substitute parsley, but avoid other fresh herbs with a strong flavor.
Butter - Use unsalted butter to better control salt levels in your pasta sauce and make sure it's cold, cut into cubes. Cold butter will emulsify better.
Garlic - Adds subtle flavor overpowering. You can remove it before tossing in the pasta if you want a more delicate flavor.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot of salted water
- Large skillet or sauté pan
- Fine grater or Microplane
- Measuring cups and spoons
- Pair of tongs or long culinary tweezers
How to Make Lemon Pasta
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to the package instructions. Reserve about 1 cup of the pasta cooking water, then drain.
- While the pasta cooks, combine the heavy cream, garlic and 2 tablespoons of lemon zest in a large skillet over medium heat. Stir occasionally until it reduces by half, about 6-7 minutes. Remove the garlic if desired.
- Add the fresh lemon juice to the reduced cream and stir to combine. Season with black pepper and salt to taste.
Pro Tip: Add lemon juice gradually over low or no heat to avoid breaking the sauce.
- Add the drained and cooked pasta to the skillet along with the cubed butter and a few generous splashes of the reserved pasta water. Toss vigorously with a pair of tongs until the butter melts into a smooth sauce.
- Turn off the heat, then add the Pecorino Romano and remaining teaspoon of lemon zest. Continue tossing to emulsify.
- Add more starchy water as needed until the sauce is glossy and coats the noodles well. It should be creamy but not too thick, as it will continue to thicken as it sits.
Pro Tip: If the sauce tightens too much, adjust with more pasta cooking liquid or a splash of remaining cream.
- Tear in the fresh basil and toss again until just wilted.
- Serve immediately on a warm plate, garnished with additional lemon zest, more grated cheese and a few basil leaves.
Tips for Success
- Cook pasta just shy of al dente so it finishes in the pan with the sauce.
- Salt your pasta water well, about 1 tablespoon kosher salt per quart.
- Always reserve enough pasta water before draining to help create an emulsion or loosen the sauce as needed.
- Stir in cheese off heat to avoid clumping and maintain a smooth texture.
- Tear and add basil leaves just before serving to preserve flavor and vibrancy.
- Taste and balance flavors by adjusting salt, pepper, and lemon as desired.
Pasta Al Limone Variations
- Swap Pecorino Romano for Parmesan cheese for a milder, nuttier flavor.
- Add a handful of fresh veggies like peas or baby spinach for extra color.
- Toss in a protein like sautéed shrimp or seared scallops.
- Try with homemade fresh noodles for more tender pasta.
- Mix in a pinch of crushed red pepper for subtle heat.
What to serve with Pasta al Limone
This pasta is best served immediately, hot from the pan, as a main dish, first course or even a rich side dish.
Add a simple side of veggies, like this spinach with butter and parmesan, tangy Sicilian eggplant caponata, or briny escarole with olives and capers, also inspired by the Amalfi coast.
For more bright summer flavors, go with this herby zucchini alla Scapece or a crisp, fresh shaved zucchini salad.
How to Store Al Limone Pasta
Pasta al limone is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently over medium-low heat with a splash of little water, cream or extra virgin olive oil to loosen the sauce and restore its creamy texture.
Avoid high heat, which can break the emulsion and make the sauce greasy.
FAQs
It's a classic Italian dish made with minimal ingredients such as long pasta, lemon zest and juice, cheese, butter, and sometimes cream. It originates from the Amalfi Coast and celebrates the region's aromatic lemons with a simple recipe that's all about balance and brightness.
Bitterness usually comes from using the white pith when zesting. Always zest only the yellow skin using a fine grater or vegetable peeler. Also, avoid over-reducing lemon juice, especially over high heat, as it can turn harsh.
For a more traditional version, skip the cream and toss the drained pasta with just lemon juice, lemon zest, butter and cheese at the end. Drop a few strands of zested lemon or halved lemon halves into the boiling water to infuse the noodles with aromatic oils. This simple trick transforms the basic ingredients and enhances the bright lemon flavor. Don't forget to remove the peels before draining and save at least 1 cup of the reserved pasta water to help bring together your simple lemony noodles.
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Lemon Pasta Recipe
Ingredients
- 12 oz spaghetti
- 1 cup heavy cream
- 1 clove garlic smashed
- 3 tablespoons lemon zest divided
- 3 tablespoons fresh lemon juice
- 4 tablespoons unsalted butter
- ½ cup pecorino Romano cheese finely grated, plus more for serving
- Kosher salt to taste
- freshly ground black pepper to taste
- torn fresh basil a generous handful
- reserved pasta water as needed
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to the package instructions. Reserve about a cup of pasta water, then drain the pasta.
- While the pasta cooks, combine the cream, garlic and 2 tablespoons of the lemon zest in a large skillet over medium heat. Cook, stirring occasionally, until it reduces by half, about 6-7 minutes. Remove the garlic if desired.
- Add the lemon juice to the cream and stir to combine. Season with salt and pepper.
- Drain the pasta, then add it to the skillet and toss to coat. Add the butter and a few generous splashes of pasta water, then toss vigorously until it melts into the sauce.
- Turn off the heat, then add the Pecorino Romano and remaining 1 teaspoon of lemon zest while continuing to toss and stir.
- Add more pasta water as needed until it's rich and creamy, but still a bit saucy. It will thicken as it cools.
- Tear in the fresh basil and toss again until just wilted.
- Serve immediately, garnished with the remaining lemon zest, more Pecorino, and a few extra basil leaves for good measure.
Notes
- Cook pasta just shy of al dente so it finishes in the pan with the sauce.
- Salt your pasta water well, about 1 tablespoon kosher salt per quart.
- Always reserve enough pasta water before draining to help create an emulsion or loosen the sauce as needed.
- Stir in cheese off heat to avoid clumping and maintain a smooth texture.
- Tear and add basil leaves just before serving to preserve flavor and vibrancy.
- Taste and balance flavors by adjusting salt, pepper, and lemon as desired.
Great recipe! It was quick and delicious. Thanks for sharing.
SO glad you loved the recipe! Thanks for leaving a review!
Outstanding, simple and easy!
So glad you enjoyed the recipe!! Thanks for leaving a review!