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Pasta al Limone, or “Lemon Pasta” is a beautiful dish that is bright, creamy, and perfectly lemony – it will take you right back to Italy! The ‘limone’ (or lemon) sauce is so simple but balanced, made from just lemons, butter, cheese, and pasta water. It’s the perfect example of how sometimes simple cooking is the best!
Watch the Recipe Video for Pasta al Limone!
Table of Contents
Ingredient Tips
- pasta – Pasta al Limone is most commonly made with a long pasta – I used spaghetti. You can substitute with any long pasta of your choice (such as fettuccine, linguine, bucatini, tagliatelle). I recommend finding bronze-cut pasta (also called bronze-die pasta). Bronze-cut pasta is cut and shape via perforated metal plates made of bronze; it produces a finished pasta that has a more rough and porous texture. This texture helps the pasta absorbs sauces better and ultimately tastes and feels better in your mouth!
- lemon juice, approximately 1oz – If possible, please use fresh lemon juice – there is a noticeable difference between using freshly squeezed vs. bottled juice.
- parmigiano reggiano, finely grated – I recommend grating your own cheese to avoid any of the additives or preservatives that are used for pre-grated cheese (this is to prevent the cheese shreds from melting).
- lemon zest – I recommend using an organic lemon, as you’ll be using lemon zest from the peel.
- unsalted butter – use unsalted butter so you can control for the level of salt in your dish – it’s much easier to add salt than it is to remove it!
- pasta water, reserved from cooking pasta – don’t forget to reserve pasta water! This will be the basis of your limone sauce!
If you want a pasta without the lemon, try my authentic 4 ingredient Fettuccine Alfredo or foolproof Cacio e Pepe! If you want a little bit more protein, try my wife’s favorite Carbonara (uses pork jowl or guanciale), Shrimp Scampi Pasta or Linguine with Clams! If you prefer a tomato sauce, try Spaghetti and Meatballs or Cherry Tomato Pasta! Top it with crispy Chicken Parmesan – it’s so good!
Recipe Instructions
1. Prepare Ingredients
Finely grate the parmigiano reggiano cheese and set aside in a small bowl.
Zest lemon and set aside in a small bowl. In a second bowl, juice lemon and set aside.
2. Cook the Pasta and Melt Butter in a Pan
In a large pan, melt the butter over medium heat. (Bring the heat down if the butter looks like it will burn.) On a second burner on your stove, bring a large pot of water to a boil.
Add salt to the boiling water and cook the pasta of choice to al dente.
3. Add the pasta and emulsify the sauce
Transfer the al dente pasta directly into the pan with the melted butter. Remove the pan from heat and add lemon juice and 1/2 cup of reserved pasta water to the pasta and butter. Stir well to combine.
4. Add the Cheese and Stir Until the Sauce is Formed
Add finely grated parmigiano reggiano cheese and continue stirring until an emulsified sauce has formed.
Once the sauce has thickened and is clinging to the pasta, serve in a warm bowl or plate. Top with lemon zest and more parmigiano reggiano and enjoy your Pasta al Limone!
Pasta al Limone is perfect for dinner that will impress, alongside my Braised Short Ribs with Mashed Potatoes or Steak with Peppercorn Sauce! Don’t forget about vegetables – Roasted Brussels Sprouts or Roasted Cauliflower goes with everything!
PRO TIPS
Expert Tips + Storage
Use High Quality Ingredients
You only need a few ingredients to make Pasta al Limone so it’s important to use the highest quality you can find so they can really shine! For me, this means:
- bronze cut pasta – Bronze-cut pasta is cut and shape via perforated metal plates made of bronze; it produces a finished pasta that has a more rough and porous texture. This texture helps the pasta absorbs sauces better and ultimately tastes and feels better in your mouth!
- freshly squeezed lemon juice and freshly zest lemon – try to avoid bottled lemon juice. You will notice a huge difference using fresh lemon juice. I recommend using an organic lemon, as you’ll be consuming the zest from the peel.
- freshly grated cheese – I recommend grating your own cheese to avoid any of the additives or preservatives that are used for pre-grated cheese (this is to prevent the cheese shreds from melting).
- great butter – my favorite is unsalted Kerrygold butter.
Pasta Water – Pasta Water is a key ingredient in all of your favorite pasta sauces but did you know the temperature of the water can make or break your sauce? I like to cool my pasta for 1-2 minutes before using it to make the sauce – I’ve found that this helps the cheese not get clumpy (vs. when using scalding hot water). If you are using a thermometer, the water should ideally be at 150F.
Serve in a Warm Bowl – Cheese and dairy based pastas have a tendency to clump up and congeal once they’ve sat out for a few minutes. Prevent this from happening by serving the pasta in a warm bowl! I fill a bowl with hot water then dump it out and dry it before plating the Pasta al Limone. It will keep the pasta and sauce hot and creamy while enjoying it!
Storage + Reheating
- You can store any leftover Pasta al Limone in an airtight container in the refrigerator for up to 3-4 days. The texture of pasta will inevitably change when stored in the fridge; however, it will taste just as delicious (if not even better!)
- Reheat any leftover Pasta al Limone in the microwave with a wet paper towel on top – this helps “steam” the pasta to loosen up any noodles that have stuck together as the sauce congealed.
If you tried this Pasta al Limone or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Pasta al Limone
Ingredients
- 8 oz pasta
- 2 tbsp lemon juice, approximately 1oz
- 3 oz parmigiano reggiano, finely grated
- 1 tbsp lemon zest
- salt, to taste
- 5 tbsp butter, 70g or 2.5oz
- 1 cup pasta water, reserved from cooking pasta
Instructions
- In a large saute pan, melt butter over medium heat while you bring a large pot of water to a boil.
- Add salt to the boiling water, and cook pasta of choice to al dente. Transfer pasta directly to the butter.
- Turn the heat off, then add lemon juice and 1/2 cup of reserved pasta water to the pasta and butter. Stir until combined.
- Add finely grated parmigiano reggiano cheese and continue stirring until an emulsified sauce has formed.
- Serve immediately in a warm plate or bowl and top with lemon zest and more parmigiano reggiano.
Notes
- bronze cut pasta – Bronze-cut pasta is cut and shape via perforated metal plates made of bronze; it produces a finished pasta that has a more rough and porous texture. This texture helps the pasta absorbs sauces better and ultimately tastes and feels better in your mouth!
- freshly squeezed lemon juice and freshly zest lemon – try to avoid bottled lemon juice. You will notice a huge difference using fresh lemon juice. I recommend using an organic lemon, as you’ll be consuming the zest from the peel.
- freshly grated cheese – I recommend grating your own cheese to avoid any of the additives or preservatives that are used for pre-grated cheese (this is to prevent the cheese shreds from melting).
- great butter – my favorite is unsalted Kerrygold butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Refreshing!
I make this recipe all the time and it’s always a hit. Definitely stick to the instructions and make sure all the ingredients are fresh!
Aweswome post.