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Pasta al Limone

Pasta al Limone

Silky Lemon Pasta — Bright Italian Comfort with Butter and Parmigiano

Lemon zest blooms in warm butter before cream and fresh juice create a sauce that clings perfectly to each strand of pasta. This is Italian cooking at its purest — just a handful of quality ingredients that know exactly how to complement each other.

ItalianDinnerVegetarianComfort FoodQuick Meals
Prep5 min
Cook15 min
Total20 min
Servings4
Difficultyeasy

Nutrition

fat18g
carbs68g
protein16g
calories485

Ingredients

  • 1 lbspaghetti or linguine
  • 4 tbspunsalted butter
  • 2 largelarge lemons, zested and juiced
  • 1 cupParmigiano-Reggiano, freshly grated
  • ½ cupheavy cream
  • kosher salt
  • black pepper, freshly ground
  • 2 tbspfresh parsley, finely chopped(optional)

Instructions

  1. Set a large pot of generously salted water over high heat and bring it to a rolling boil. The water should taste properly seasoned — this is your only chance to season the pasta itself.
  2. Drop the pasta into the boiling water and cook according to package directions until just al dente. Before draining, scoop out 1 cup of the starchy pasta water and set it aside — you'll need this for the sauce.
    ⏱ 10 min
  3. While the pasta cooks, melt the butter in a large skillet over medium heat, swirling the pan until the butter is fully melted and just beginning to foam.
    ⏱ 1 min
  4. Add the lemon zest to the melted butter and let it sizzle gently until fragrant and aromatic — the oils in the zest need this moment to really open up.
    ⏱ 30 sec
  5. Pour in the cream and lemon juice, whisking gently as the mixture comes together. Let it simmer until the sauce thickens just enough to coat the back of a spoon.
    ⏱ 2 min
  6. Add the drained pasta directly to the skillet and toss everything together, adding splashes of pasta water as needed to create a glossy sauce that coats each strand without being thick or gluey.
  7. Remove the pan from heat and add half the Parmigiano-Reggiano, tossing constantly until the cheese melts into the sauce and creates a silky coating.
  8. Taste and season with salt and freshly ground black pepper, then serve immediately topped with the remaining cheese and fresh parsley if using.