Lemon Pasta Recipe (Pasta al Limone)
This Lemon Pasta Recipe (Pasta al Limone) makes a silky lemon sauce bursting with fresh flavors and rich Parmigiano cheese that coats the pasta perfectly. Ready in just 25 minutes using only simple ingredients!
Servings: 4 -6 servings
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
Calories: 734kcal | Carbohydrates: 87g | Protein: 28g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 938mg | Potassium: 310mg | Fiber: 4g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 7mg | Calcium: 460mg | Iron: 2mg
