Pasta al limone – creamy lemon pasta Recipe
Pasta al limone is a bright, lemon-scented pasta that Italians love to eat in summer, when it’s hot and you don’t want to spend long in the kitchen. The dish is as light as an Italian holiday, yet filling thanks to the cheese and cream. It’s a bit like combining creamy pasta with a refreshing lemonade – just without the sugar.
Pasta al limone delights with its simplicity – just a few ingredients create a sauce that is both creamy and intensely citrusy, without the heaviness typical of cream-based dishes. It evokes the Italian Amalfi coast, where lemons perfume entire streets and end up not only in desserts but also in pasta. The contrast between the saltiness of Parmesan and the freshness of lemon zest makes every bite light yet full of character.
Chef's tips
Cook the pasta 1–2 minutes less than indicated on the package and finish it in the sauce, adding some of the cooking water – this is what helps you achieve a silky, emulsified consistency. When zesting the lemon, grate only the yellow part of the peel; the white pith is bitter and can spoil the flavour of the whole dish. Be careful not to cook the sauce for too long after adding the lemon juice and cheese – keep the heat on minimum, otherwise the sauce may split.
How to serve
Pasta al limone is perfect as a quick lunch on a hot day, served with a simple rocket (arugula) salad and olive oil. To drink, choose a light white wine, such as Pinot Grigio, or well-chilled water with a slice of lemon and a few mint leaves. For a dinner for two, serve the pasta on warmed plates, sprinkled with extra lemon zest and pepper, without unnecessary extras – the magic here lies in the simplicity.
Ingredients
- pasta - 200 g
- cream 30% or 18% for the sauce - 120 ml
- unwaxed lemon zest and juice needed - 1 piece
- butter - 30 g
- grated Parmesan or another hard aged cheese - 40 g
- olive oil - 1 tablespoon
- salt for the water and the sauce
- freshly ground black pepper to taste
- fresh parsley finely chopped, optional - 1 handful
Preparation
- Bring a large pot of water to the boil and salt it well so it tastes distinctly salty, like a lightly salty sea. Add the pasta and cook for as many minutes as indicated on the package, until tender but still slightly springy.
- Meanwhile, finely grate the zest of the lemon (only the yellow part) and squeeze out the juice. Measure out about 2–3 tablespoons of juice.
- In a large pan, gently heat the butter with the olive oil over low heat until the butter melts. Add the grated lemon zest and fry for 30–40 seconds, stirring, until it becomes very fragrant.
- Pour in the cream, stir and simmer over low heat for 2–3 minutes, until the sauce thickens slightly. Add 2 tablespoons of lemon juice, stir and season with a pinch of salt.
- Scoop out about 1/2 cup of the pasta cooking water and set aside, then drain the pasta.
- Transfer the hot pasta to the pan with the sauce. Add the grated Parmesan and 2–3 tablespoons of pasta water. Stir vigorously for 1–2 minutes over low heat, until the cheese melts and the sauce becomes smooth and lightly creamy. If it’s too thick, add a little more pasta water.
- Taste and, if needed, add a little more lemon juice, salt and freshly ground black pepper.
- Finally, sprinkle with chopped parsley and serve immediately while hot.
Storage
Store leftovers in the fridge in a sealed container. Reheat gently over low heat, loosening the sauce with a little water or cream so it becomes creamy again. Eat within 1–2 days.
