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DinnerQuick and EasyRecipes

Pasta al Limone

by Jeri Mobley-Arias February 3, 2022
written by Jeri Mobley-Arias February 3, 2022
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Pasta al Limone is a bright, creamy and easy-to-prepare Italian pasta dish that’s the perfect for impressing your guests or for a simple and rewarding weeknight dinner.

If you are looking for another pasta dish, then try my Pasta alla Vodka recipe, next!

pasta al limone

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Pasta al Limone

A simple and positively delicious dish, pasta al limone is an undemanding dish consisting of spaghetti, olive oil, lemon zest, lemon juice, butter, parmesan, black pepper, and salt. My husband and I are all-things pasta lovers, so on lazy weeknights, this tends to be our go-to due to its ease in preparation. 

But make no mistake, although it takes little time to prepare–and something I like to whip up when I’m on the verge of ordering take-out–pasta al limone can be a dish made to impress your guests or for a date-night in.

With Valentine’s day around the corner, this is one dish that will definitely swoon your lover’s taste buds.

pasta al limone closeup

Origin of Pasta al Limone

Through my research, this dish originated in Campania, a southern region in Italy. Pasta al Limone is served throughout Italy and is especially popular during the summer months, when lemons are aplenty. 

There are a number of ways to make Pasta al Limone; some like to add white wine, ample butter, substitute cream from pasta water and olive oil to make the sauce, and adding fresh herbs like parsley. I prefer making a cream base as I feel the acidity from the lemon and fat from the cream create a harmonious texture and taste that’s craveable.

Ingredients in Pasta al Limone

This simple dish gets its main flavor from the bright, zesty lemon and luscious texture from the buttery parmesan-y cream sauce.

  • Parmigiano Reggiano – And go for the good stuff thats wrapped at the grocer. Shred when ready to use.
  • Fats – Salted butter and extra virgin olive oil.
  • Spaghetti – Is typically the pasta shape of choice but you can also use fettuccine, mafaldine or linguine.
  • Heavy Cream – Our creamy base.
  • Garlic – Sautéed in butter and olive oil.
  • Red Chili Flakes – This is optional, but I love adding this at the end for a little kick.
  • Pasta Water – This starchy goodness serves a purpose! Add to cream mixture and noodles to help thicken the sauce.
  • Freshly Cracked Black Pepper – Just a grind or two just before serving.
  • Kosher Salt – For the pasta water.
pasta al limone overhead

Tools You’ll Need

  • Colander
  • Zester/Cheese Grater
  • Le Creuset Braiser
  • Dutch Oven
  • Tongs

How to Make Pasta al Limone

What I love about this dish is that it’s ready in a zip; the sauce can be made while the pasta cooks.

As you prepare this dish, cook spaghetti until it reaches very al dente (2 minutes before the done time the package suggests) and transfer to the sauce. Spaghetti will continue to cook in the sauce, absorbing some of the flavor as it expands. Remaining starch that releases from the noodles will help thicken the sauce to a luscious texture.

  1. Boil Water. Bring a pot of water to boil and be sure to salt.
  2. Prep Ingredients. Grate parmesan and zest one lemon. Set aside.
  3. Cook Spaghetti. Add spaghetti to boiling water and start working on sauce.
  4. Start Making Sauce. Melt butter in a saucepan and add garlic. Sauté over medium heat. Add heavy cream and bring to a simmer. Stir in ¾ of lemon zest and stir. 
  5. Drain Pasta and Reserve Water. Reserve 1 cup of pasta water. Drain pasta and add spaghetti to sauce.  It’s likely you won’t need most of the pasta water, but its good to keep 1 cup on hand, just in case.
  6. Add Pasta to Sauce. Add ¼ cup of pasta water and half of parmesan cheese. Stir constantly until parmesan evenly dissolves. Add lemon juice, stir, then add remaining parmesan. 
  7. Plate and Garnish. Once pasta is completely cooked and sauce is slightly thick, remove from heat and divide pasta into two bowls.Top with remaining lemon zest, extra fresh parmesan and a grind of pepper.
pasta al limone closeup 2

Can You Add Protein?

You sure can! While Pasta al Limone is commonly eaten on its own, you can add grilled chicken or shrimp if you desire.

Tips and Tricks

  • Use quality ingredients. When making a dish that only calls for a handful of ingredients, it’s all about the quality of ingredients.
  • Don’t toss your pasta water! This goodness is liquid gold and key to creating a smooth sauce, as the starchy water helps bind sauce to noodles.
  • Don’t forget to salt your pasta water. “Salty as the sea” as they say. Salting the water allows noodles to absorb some of the salt as it cooks, thus, enhancing the flavor.
  • Add pasta to sauce when it’s very al-dente. Remove pasta from the pot two minutes before al dente (or two minutes less than the suggested cook time suggests) and add to sauce. Spaghetti will continue to cook and better absorb the sauce as it finishes cooking.
  • This recipe goes from prep to plate fast. So be sure to have all your ingredients and tools ready.
  • Zest first, then juice lemon. You will have better control of the lemon if you zest before juicing.

Looking for More Italian-Inspired Recipes?

Try these favorites:

  • Shrimp Fra Diavolo
  • Pasta alla Vodka
  • Creamy Spinach Tortellini Soup

Loving This Recipe?

Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

pasta al limone

Pasta al Limone

Pasta al Limone is a bright, creamy and easy-to-prepare Italian pasta dish that’s the perfect for impressing your guests or for a simple and rewarding weeknight dinner.
5 from 7 votes
Print Pin Rate
Course: Main Course, Pasta
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2
Author: Jeri Mobley-Arias

Ingredients

  • 1 tablespoon quality extra virgin olive oil
  • 1½ tablespoons salted butter
  • 2 tablespoons garlic, chopped
  • ⅔ cup heavy cream
  • 1 cup pasta water
  • 1 lemon, zested and juiced (2 tablespoons worth of juice)
  • ¾ cup freshly grated parmigiano reggiano, plus more for garnish
  • 8 ounces spaghetti
  • Kosher salt, I use Diamond Crystal brand
  • Black pepper
  • Red chili flakes, optional, for garnish

Instructions

  • Bring a pot of water to boil and be sure to salt.
  • Grate parmesan into a bowl. Zest and juice one lemon, separating both. Set aside.
  • Add spaghetti to boiling water and start working on the sauce.
  • Add oil, butter and garlic to a saucepan and sauté over medium heat. 
  • Add heavy cream and bring to a simmer and whisk. Stir in ¾ of lemon zest and stir. 
  • When spaghetti is very al dente (two minutes before finished), reserve 1 cup of pasta water. Drain pasta and add spaghetti to sauce. 
  • Add ¼ cup of pasta water and half of parmesan cheese. Using tongs, stir constantly until parmesan evenly dissolves. Add lemon juice, stir, then add remaining parmesan and stir. Add more pasta water if sauce is too thick. If too watery, add more parmesan. You shouldn't need to season with salt, as the pasta water and parmesan should be enough to season the dish. If necessary, add kosher salt to taste.
  • Once pasta is completely cooked and sauce is slightly thick, remove from heat and divide pasta into two bowls. 
  • Top with remaining lemon zest, extra fresh parmesan, a grind of black pepper, and a pinch of red chili flakes (if using).
13 comments
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13 comments

Kayla L March 17, 2022 - 8:08 am

5 stars
Looks and tastes heavenly! Best pasta ever, Great job.

Reply
Heather Campmen March 17, 2022 - 8:06 am

5 stars
How much pasta is too much pasta because I can’t seem to get enough of this! So light and zesty!!

Reply
Jeri Mobley-Arias April 13, 2022 - 1:44 am

Is there such thing as too much pasta? I think not. 🙂

Reply
Effie March 11, 2022 - 7:35 am

5 stars
This recipe is unlike any other pasta recipes. This dish is so creamy and just a mouthful of goodness, I would definitely recommend making it!

Reply
Jeri Mobley-Arias April 13, 2022 - 1:48 am

Thank you for your kind words! I agree; it has a delicious and creamy mouthfeel that I can’t get enough of.

Reply
Kathy March 10, 2022 - 7:36 am

5 stars
Had a great time cooking this on my night in with the fam. They loved it as while as I did. Will be making this again very soon:)

Reply
Jeri Mobley-Arias April 13, 2022 - 1:49 am

Hi Kathy,

Glad it was a hit! Thank you.

Reply
Leanna Carr March 6, 2022 - 3:58 pm

5 stars
I cooked this for friends on our ladies night in and they loved it! They kept asking what the recipe was so I sent them here:) We enjoyed our night and dinner. Thank you

Reply
Jeri Mobley-Arias April 13, 2022 - 2:15 am

Definitely a good option for ladies night. Glad you all enjoyed!

Reply
Ron March 5, 2022 - 2:36 am

5 stars
I’m a big pasta fan and this has got to be one of my favorite recipes now. Never going back to can alfredo sauce again HAHA

Reply
Jeri Mobley-Arias April 13, 2022 - 2:51 am

Happy you found a new favorite!

Reply
Joseph February 17, 2022 - 4:49 am

5 stars
I tried this recipe on Valentine’s Day for my wife and we both loved it! The recipe was easy to follow and the flavor was exceptional. I will definitely make this again soon.

Reply
Jeri Mobley-Arias April 13, 2022 - 2:55 am

So glad it was a hit. Thank you!

Reply

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About

Lover of Olive Oil, Butter, Bread, and Wine

Welcome–I’m Jeri Mobley-Arias; content writer, recipe developer, and food photographer behind Whisper of Yum. This little corner of the internet is dedicated to a compilation of recipes inspired by my Filipino background, comfort eats and travels.

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