Pasta al Limone – A Creamy Lemon Pasta That Tastes Like Italy: If you’ve ever dreamed of eating pasta on a sunny terrace in Italy, this Pasta al Limone is the next best thing! It’s creamy, zesty, and incredibly simple—with just four main ingredients and ready in about 15 minutes. Made with lemon juice, butter, parmesan, and pasta water, this dish brings rich Italian flavour using just the basics.
The magic here lies in the silky, buttery lemon sauce that coats every strand of spaghetti. The fresh lemon cuts through the richness, making this pasta feel both light and luxurious at the same time.
Whether it’s a quick weekday dinner or an elegant meal for guests, this recipe is a total crowd-pleaser.
Ingredients You’ll Need
8 oz (227 g) spaghetti
¼ cup (59 ml) fresh lemon juice
Zest from 1 lemon
½ cup (113 g) salted butter, cut into 8 small pieces
1 cup (120 g) freshly grated parmesan cheese
Optional for serving: extra lemon zest, black pepper, grated cheese, or chopped fresh parsley
How to Make Pasta al Limone
Step 1: Cook the Pasta
Bring a large pot of water to a boil. You can add a bit of salt, but since the butter and cheese are salty, it’s okay to skip.
Add the spaghetti and cook until al dente, usually 2 minutes less than what the package says. Before draining, save 2 cups of the pasta water. You’ll need this for the sauce.
Step 2: Start the Sauce
In the same pot (no need to wash it), add ¼ cup lemon juice and 1½ cups of the reserved pasta water. Bring it to a low simmer on medium heat. You should see small bubbles.
Step 3: Toss the Pasta
Add the drained pasta back into the pot and toss it gently so it’s coated in the lemon water.
Step 4: Add Butter
Now comes the important part—emulsifying the sauce. Add one piece of cold butter at a time, stirring continuously. Wait until each piece melts completely before adding the next. The sauce will start to thicken and look silky.
Step 5: Melt in the Cheese
Take the pot off the heat. Add a few tablespoons of parmesan cheese at a time and stir well until it melts. Keep doing this until all the cheese is in and the sauce is smooth. If needed, return the pot to low heat to help melt the cheese.
Step 6: Final Touch
Stir in the lemon zest and taste. If needed, add a pinch of salt or a splash of pasta water to adjust the sauce.
Serve hot, and if you like, top with extra lemon zest, a bit of black pepper, more cheese or chopped parsley for colour and flavour.
Why This Pasta Works
Pasta al Limone is so satisfying because it’s all about balance. The lemon adds brightness, the butter gives richness, and the cheese makes it savoury and smooth. Best of all, it’s quick, uses minimal ingredients, and feels like something special.
This creamy Pasta al Limone is a wonderful way to enjoy a touch of Italy from your kitchen. With just a handful of ingredients and a few simple steps, you’ll have a rich and refreshing pasta dish that feels both fancy and fuss-free. It’s perfect for those who love fresh flavours and comforting, creamy meals. Try it once and it may just become your go-to dinner recipe!
FAQs
Can I use any other pasta instead of spaghetti?
Yes, you can use linguine, fettuccine, or even short pasta like penne. Just make sure it’s cooked al dente.
What if I don’t have fresh lemons?
Fresh lemon juice is best for this recipe, but you can use bottled lemon juice in a pinch. Skip the zest if using bottled juice.
Can I make it without parmesan?
Parmesan adds creaminess and flavour. You can try grated pecorino or a plant-based cheese for a vegan version.
Why is pasta water important?
The starch in pasta water helps bind the sauce, making it creamy and smooth without needing cream.
How can I stop the sauce from splitting?
Keep the heat low and stir constantly while adding the butter. Adding it slowly helps the sauce emulsify properly.
