Pasta al Limone
Pasta al Limone is a simple yet indulgent Italian dish that combines the bright, zesty flavor of fresh lemons with the richness of cream and Parmesan cheese.
The creamy sauce is perfectly balanced with the tangy lemon juice and zest, creating a light but satisfying meal.
Ideal for a quick weeknight dinner or a special occasion, this dish is both refreshing and comforting, showcasing the beauty of minimal ingredients coming together in a flavorful harmony.
Why You’ll Love This Recipe:
People will love Pasta al Limone because it’s the perfect balance of creamy, tangy, and savory flavors.
The rich, velvety sauce, made with butter, cream, and Parmesan, is brightened up by the fresh lemon zest and juice, giving the dish a refreshing lift.
It’s simple to make, yet feels indulgent, making it a great option for both everyday meals and special occasions.
The combination of ingredients is light enough to enjoy year-round, but still comforting and satisfying—ensuring that this pasta becomes a favorite go-to recipe for many!
Key Ingredients:
Unsalted butter for a rich, creamy base.
Olive oil to enhance the flavor and texture of the sauce.
Garlic for a fragrant depth of flavor.
Lemon zest and lemon juice for a fresh, tangy kick that brightens the dish.
Heavy cream to create a smooth, indulgent sauce.
Parmesan-Reggiano for a nutty, savory finish.
Pasta as the hearty base of the dish, bringing it all together.
Italian parsley to garnish, adding a burst of color and freshness.
Pasta al Limone
Ingredients
Kosher salt
1/4 cup unsalted butter
2 garlic cloves, peeled and minced
3 tablespoons olive oil
Zest from 2 lemons
Juice from 2 lemons (about 1/3 cup lemon juice)
16 ounces pasta of choice
1 cup heavy cream
1/2 cup pasta water
1/3 cup grated Parmesan-Reggiano, about 2 ounces
Handful of Italian parsley, minced
Instructions
Prepare the Water: Fill a large pot with water, add a generous amount of kosher salt, and bring it to a rolling boil.
Start the Sauce: Place a large skillet over medium heat and melt the butter. Add the minced garlic, olive oil, lemon zest, lemon juice, and a pinch of salt, stirring to combine. Turn off the heat for now and focus on the pasta.
Cook the Pasta: Add your pasta to the boiling water and cook it until it is just slightly underdone (about 1 minute less than al dente).
Save Some Pasta Water: Before draining the pasta, scoop out 1 cup of the starchy pasta water.
Build the Sauce: Turn the heat back on under the skillet to medium-low. Pour in the heavy cream and 1/2 cup of reserved pasta water, stirring well. Let the mixture simmer gently for about 3 minutes to thicken slightly.
Combine and Coat: Add the drained pasta to the skillet with the sauce. Sprinkle in the grated Parmesan-Reggiano and stir quickly and thoroughly for about 1 minute, ensuring the pasta is evenly coated in the sauce.
Serve and Garnish: Plate the pasta immediately and finish with a sprinkle of minced Italian parsley or cracked black pepper for an extra layer of flavor.
Enjoy the perfect balance of creamy and zesty flavors in this classic dish!
Notes:
Pasta choice: While this recipe works well with many types of pasta, long pasta like spaghetti, fettuccine, or linguine is ideal for capturing the creamy sauce.
Pasta water: Be sure to save the pasta water before draining. It helps to thicken the sauce and allows the sauce to cling to the pasta more effectively.
Adjusting the sauce consistency: If the sauce becomes too thick, add more pasta water to loosen it to your desired consistency. Start with a little and gradually add more if needed.
Cheese: Freshly grated Parmesan-Reggiano is highly recommended for the best flavor and texture. Pre-grated cheese may not melt as smoothly into the sauce.
Lemon balance: If you prefer a more or less tangy sauce, adjust the lemon juice to taste. You can even add a little zest for extra lemon flavor.
Nutrition Information:
Calories: 400 kcal | Protein: 8 g | Carbohydrates: 50 g | Fiber: 2 g | Sugars: 2 g | Fat: 18 g | Saturated fat: 9 g | Cholesterol: 40 mg | Sodium: 350 mg | Calcium: 100 mg
Frequently Asked Questions:
Can I use a different type of pasta for this recipe?
Yes! While traditional pasta types like spaghetti or fettuccine work best, you can use any pasta you prefer, such as penne, linguine, or farfalle.
Just adjust the cooking time according to the type of pasta you choose.
Can I substitute heavy cream with something lighter?
Yes, you can substitute heavy cream with half-and-half or whole milk for a lighter version.
However, the sauce may be less rich and creamy.
For a dairy-free option, try using coconut cream or a plant-based cream alternative.
How do I make the sauce thicker?
If the sauce is too thin, you can simmer it a little longer to help it thicken.
Alternatively, add a bit more pasta water or a small amount of grated Parmesan to help create a thicker sauce.
Can I make this recipe ahead of time?
While this dish is best served fresh, you can prepare the sauce ahead of time and refrigerate it.
Just reheat gently before mixing it with the pasta.
Be sure to store the pasta separately to avoid it becoming soggy.
Can I add vegetables or protein to this dish?
Absolutely! You can add sautéed vegetables like spinach, mushrooms, or peas for extra flavor.
Grilled chicken, shrimp, or even roasted salmon would pair wonderfully with this dish, making it more hearty.
How do I know when the pasta is cooked al dente?
To achieve al dente pasta, cook the pasta just until it’s firm to the bite but not hard in the center.
Check the package instructions for cooking time, and taste the pasta about a minute before it’s done to ensure it has the right texture.
What can I do if the sauce is too tangy?
If the sauce becomes too tangy due to the lemon, you can balance it out by adding a little more heavy cream or a pinch of sugar.
This will help mellow the acidity and create a more balanced flavor.
Can I make this recipe without garlic?
Yes! If you prefer to make the dish without garlic, simply omit it.
The lemon and Parmesan will still provide plenty of flavor, though garlic adds a nice depth.
How do I prevent the sauce from separating when I add the pasta?
To avoid the sauce separating, make sure to add the pasta directly into the sauce while it’s still hot and keep the heat low. Stir the pasta vigorously to help the sauce coat it evenly.
If needed, add a bit more pasta water to help emulsify the sauce.
Can I make the sauce in advance?
Yes, you can make the sauce in advance and store it in the refrigerator for up to 2 days.
When you’re ready to serve, reheat it gently on low heat, adding a little extra pasta water to help loosen it up before mixing it with the cooked pasta.