Can you make pasta al limone without cream?

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 that you do not need 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 Origin

Pasta al Limone originates in Campania, specifically the Sorrento peninsula and the Amalfi coast. Amalfi and Sorrento are famous for their lemons. This simple butter and lemon pasta sauce highlight fresh lemon flavors beautifully and deliciously!

What Is The Best Pasta To Use In This Recipe?

lemon spaghetti). You can use your favorite pasta shape and change depending on your personal preference but some popular options are: Angel Hair , Bucatini, Spaghetti , Fettucini , and Linguine. You can also make it with shorter pasta varieties such as: Campanelle, Fusilli, Gemelli , or Farfalle (bowtie pasta). Read this article Cheap vs. Expensive Pasta (Why Pasta Quality Matters!) includes what pasta pairs with what pasta sauce.

What Are The Best Lemons To Use In This Recipe?

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.

What Kind Of Butter Should I Use In This Recipe?

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.

What Wine Goes With Pasta Limone?

When considering wine pairings for this dish, 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.

Why Did My Lemon Butter Sauce Separate?

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.

Lemon Butter Pasta Sauce (Pasta al Limone)

Ingredients

Units Scale

1 lb spaghetti or pasta of choice
1 cup grated Parmigiano-Reggiano cheese
1/2 cup grated Pecorino Romano Cheese
4 tablespoons of freshly squeezed lemon juice (about 1 large lemon)
2 tablespoons extra-virgin olive oil
4 tablespoons good quality butter
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reserved pasta water
Chopped fresh basil or fresh parsley (optional)

Cook Mode Prevent your screen from going dark

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

Expert Tips

Cook Pasta Perfectly. Make sure to salt the water to flavor the pasta from the inside out. Only cook until al dente. Read: How Long to Boil Spaghetti Pasta Perfectly Every Time.
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. I wrote an entire article on why using freshly grated cheese makes a difference.
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.

Author: Elena
Prep Time: 5 min
Cook Time: 15 minutes
Category: Savory
Method: Italian
Cuisine: Italian