Lemon Butter Pasta (Pasta al Limone)
Updated May 29, 2025, Published Feb 14, 2023
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This Lemon Pasta Recipe, or Pasta al Limone, in Italian, creates a silky lemon cream sauce bursting with fresh flavors and rich parmigiano cheese that coats your favorite pasta perfectly. This recipe is indulgent and made without cream! A simple pasta recipe that reminds me of the Amalfi Coast. Ready in 20 minutes!
For more Italian recipes with lemon, try this Lemon Ricotta Pasta and Salmon Piccata.
This is one of my favorite pasta dishes! With only a handful of ingredients, you can make the best lemon butter sauce for pasta! I love that it’s easy enough to whip up during the week, but also perfect for serving for any special occasion.
“This Pasta al Limone recipe is simple and elegant. The lemon adds a refreshing zing that cuts through the richness of the sauce beautifully…The sauce clings perfectly to the noodles, and the whole dish comes together quickly, making it perfect for a weeknight dinner. Thank you for sharing it!”
– Natalie
For more easy pasta recipes try my creamy spinach and lemon orzo, a classic Italian pesto pasta, or everyone’s favorite spaghetti with tomato paste pasta sauce.
Simple Ingredients
This lemon butter pasta sauce skips the heavy cream, just like a traditional Italian carbonara. Instead, it relies on starchy pasta water, lemon juice, and freshly grated Parmesan cheese to create a silky, flavorful sauce that allows the lemon to really shine. I’ve tried both versions, and trust me—this one’s brighter, fresher, and irresistible!
- Spaghetti: This lemon pasta sauce is best served with a long pasta, like spaghetti, angel hair, bucatini, fettuccine, and linguine. Short pastas such as campanelle, fusilli, gemelli, or farfalle all work too! Feel free to experiment and use any pasta you prefer. Just remember, in a dish with few ingredients, splurge on a high-quality pasta for the best flavor.
- Cheese: Parmigiano-Reggiano cheese melts into the sauce helping to thicken it while also infusing it with a savory, nutty flavor. You will also need Pecorino Romano cheese for a slightly different flavor profile that gives the sauce a more complex flavor.
- Lemons: Freshly squeezed lemon juice and the lemon zest is crucial! No lemon juice from a bottle here!! You will need about two lemons for the recipe and I always like to have an extra to make slices for garnish.
- Butter: Since butter is one of the main ingredients in this lemon butter pasta sauce, we want to make sure to use good-quality butter. I prefer European butter for its high-fat content and rich yellow color. You can use either salted or unsalted butter according to your taste preferences.
See the recipe card for the full list of ingredients and quantities of each one.
Variations
- Lemon garlic pasta sauce. Smash one garlic clove while heating the butter to add a hint of garlic to the sauce.
- Spicy. Add red pepper flakes for a spicy kick to this fresh lemon pasta recipe.
- Add a protein. Turn this dish into a main meal by adding a protein. Simple dishes like these pan fried chicken tenders or oven baked salmon steaks are ideal!
- Love veggies. Simple vegetables like roasted zucchini or roasted asparagus make a great addition on top of the pasta.
How to Make the Best Lemon Pasta
This easy lemon butter sauce pasta is simple to prepare with minimal effort. To get started, bring a large pot of water to a boil and add a generous salt (it should taste like the sea!).
Once boiling, add the pasta and cook, occasionally stirring, for 8 minutes or until al dente according to the package directions. Once cooked, drain the pasta and reserve a 1/2 cup of pasta water.
Step #1: Whisk together the Parmigiano, pecorino cheese, and 4 tablespoons of lemon juice to make a paste. Gradually add the oil while constantly whisking. Next, whisk in the lemon zest, salt, and pepper.
Step #2: Melt the the butter in a large skillet over medium-high heat. Once melted, reduce the heat to low.
Step #3: Add the pasta to the pan with lemon butter sauce on low heat, (not medium heat!) Give it a toss to coat the spaghetti with the butter. Next, add the cheese and lemon mixture to the pasta and toss again. Last, add the pasta water to the spaghetti, continuing to stir. It will take a few minutes to thicken and create a silky sauce.
Step #4: Toss in torn basil or chopped parsley if desired. Serve while hot with additional Parmigiano on top. Enjoy!
My Pro Tips
Recipe Tips
- Cook Pasta Perfectly. Make sure to salt the water to flavor the pasta from the inside out. Only cook until al dente.
- Use Freshly Grated Parmigiano. It helps to grate the cheese finely, so it mixes well with the lemon juice and melts nicely into the sauce.
- Reserve Pasta Water. Save a cup of the pasta water to make the sauce extra creamy without using cream. After the pasta is cooked, gently toss the sauce and pasta water in the warm pan and watch the magic unfold! This is an Italian secret.
- Juicing and Zesting Your Lemons. Zest the lemon before juicing it, it’s much easier. Don’t forget you want to avoid zest the white pith below the yellow outside as it’s quite bitter. Roll your lemons before juicing to loosen up the juices. This makes it easier and results in more juice!
Recipe FAQ’s
Yes, you can make pasta al limone without cream. This isn’t a cacio e pepe, but the pecorino romano and parmigiano cheese add a wonderful creaminess to the spaghetti al limone without needing even a touch of cream. This pasta al limone is perfect the way it is. Follow the tips to get it silky smooth without heavy cream.
Pasta al Limone originates in Campania, specifically the Sorrento peninsula and the Amalfi coast. Amalfi and Sorrento are famous for their lemons. Although lemons are grown in all the south Italian regions (like Sardegna, where I am from), the lemons from the Campagna region are considered some of the best in the world. Sorrento’s aromatic and sweet lemons are known the world over. They are large, with a medium-thick bumpy rind and pulp with a balanced sugar content that tastes almost sweet. These lemons made the world’s first Limoncello. This simple butter and lemon pasta sauce highlight fresh lemon flavors beautifully and deliciously!
Since lemons are the primary flavor for this lemon pasta recipe, it is essential to buy quality lemons for that vivid lemon flavor. When buying lemons, choose organic lemons that have not been treated with pesticides. Look for those with rough, rather than smooth, skins, as they contain more of the essential oil that gives lemons their bright, fresh, and zesty aroma.
The most common culprit of a split lemon butter sauce is temperature. If your sauce splits it’s probably because the temperature was too high to begin with or you heated it too quickly. The secret to making this sauce creamy is to use a low temperature and to vigorous, constant stirring or whisking.
How to Store Leftovers
- Refrigerator Storage: Place leftovers in an airtight storage container in the refrigerator for up to 4 days. For best results, do not freeze.
- Reheat: Warm pasta in a large skillet on the stove over low heat, adding a splash of water as needed to thin the sauce. Toss the pasta often and brighten it with a squeeze of lemon juice. Serve with extra parmigiano.
Serving Suggestions
Lemon Parmesan pasta may be served alone, as a primo piatto (first course), as a side dish with your favorite fish recipes or with a meat dish. We love it with these grilled chicken thighs, baked salmon with pesto, or baked leg quarters, for a simple meal.
Pair it with vegetable sides like peas and pancetta, lemon and garlic green beans, some crispy parmesan Brussels sprouts, or Tuscan roasted broccoli.
Don’t forget about the dessert, pair it with lemon tiramisu or lemon posset.
If you are looking for a wine to serve along with this creamy lemon pasta for dinner, the most important thing to remember is that the acidity of the lemon in this sauce needs an acidic wine to pair with it. Some popular acidic wines include: Sauvignon Blanc, Pinot Grigio, Albarino, Chenin Blanc, Riesling and Chablis.
More Italian Pasta Recipes to Try
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Lemon Pasta Recipe (Pasta al Limone)
Equipment
Ingredients
- 1 pound spaghetti , or pasta of choice
- 1 cup grated Parmigiano-Reggiano cheese
- ½ cup grated Pecorino Romano Cheese
- 4 tablespoons freshly squeezed lemon juice, about 1-2 large lemon
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons good quality butter
- 2 teaspoons grated lemon zest
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup reserved pasta water
- Chopped fresh basil or fresh parsley, optional
Instructions
- In a small mixing bowl, whisk parmigiano, pecorino cheese, and 4 tablespoons of lemon juice to make a paste. Gradually add the oil while constantly whisking until smooth. Whisk in the lemon zest, salt, and pepper.
- Bring a large pot of water to a boil and add a generous salt (it should taste like the sea!).
- Cook pasta, occasionally stirring with your favorite pasta utensil, for 8 minutes or until al dente according to the package directions.
- While the pasta is cooking, finish the sauce. In a large skillet on medium-high heat, melt the butter, and reduce the heat to low.
- Drain pasta and reserve 1/2 cup of pasta water. Add pasta to the pan with butter sauce on low heat. Toss to coat. Add the cheese and lemon mixture to the pasta. Toss to coat and add pasta water to the spaghetti. Keep stirring. It will take a few minutes to thicken and create a silky sauce. Turn off the heat and serve hot.
- Toss in torn basil or chopped parsley if desired. Serve with additional Parmigiano on top. Enjoy!
Notes
- Think of salting the pasta water as the first layer of flavor—seasoned water means seasoned pasta. And keep an eye on the clock! You want it tender with a bite—aka, perfectly al dente.
- Skip the pre-shredded stuff and reach for a microplane. Finely grating freshly grated parmesan cheese makes it melt like a dream into the warm lemony sauce.
- Save the starchy pasta water and save it to swirl into your sauce. It brings everything together into a creamy, cohesive dish—no cream needed. Just classic Italian finesse.
- Always zest your lemons before cutting them. It’s way easier. Roll the lemon on the counter to break up the inside, then squeeze for maximum juice. Oh—and only zest the bright yellow part. The white pith? Bitter and not invited.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is AMAZING! It’s light and full of lemon flavor. I love that this does not have cream, but turns out very creamy in texture. I made Elena’s homemade pasta for this and it was fantastic! This will definitely be a repeat dinner for us!
Yay! Happy you loved it so much. Even better with the homemade pasta- yumm!
I made this last night for my husband and myself. Made the recipe as written knowing it would feed more than 2. We have lots of left overs. Next time I will adjust ingredients based on people served. I did add some garlic to recipe and next time will consider some shrimp or even cut up cooked asparagus. Was quick and easy, thank you!
You are welcome! I’m happy you loved it!
So easy to make and super flavorful!
This will be a summer recipe and great to add fish or shrimp to especially during the Lenten season.
Yes! Perfect for that! Happy you loved it.
Made this and it was fabulous!’
It’s a yummy easy meal!
This is truly my husband’s favorite meal of all the meals I make. He raves to people how amazing it! I can’t tell you how many times I have made this dish now. It’s super easy to make and very flavorful!
So easy and fresh! Happy you love it.
We had this dish in Rome, served in an Amalfi lemon rind cut in half (like a cup). Amalfi lemons are the size of grapefruit! It was deliciously life-changing. I’m so glad I found your recipe. It’s gorgeously decadent, yet its simple zesty flavor is so light and refreshing.
thank you, thank you, thank you!
Thomas
Michigan
You are most welcome! Happy you loved it!
LOVE THIS RECIPE. I could eat this right out of the pot with a bottle of wine. It’s that good. And, super simple to put together!!
Yes! It is simple and delish!
AMAZING!!! So tasty and easy to make. Grazie!!
Prego! Happy you loved it.
this has become one of my new favorites! it comes together quickly and is so creamy and refreshing!
Happy you love this easy and yummy recipe!
I’ve made this once. So simple and delicious. I’m making it again today! Love your recipes, Elena!
Yay! Happy it’s on repeat. We love this one too.