Lemon Pasta Recipe
Spaghetti al limone 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 deeply satisfying. You only need a few ingredients and about 20 minutes to make a really impressive plate of pasta!
Servings: 4
Calories: 672kcal
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.
Nutrition
Calories: 672kcal | Carbohydrates: 67g | Protein: 17g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 173mg | Potassium: 282mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1279IU | Vitamin C: 11mg | Calcium: 202mg | Iron: 1mg
