Name: Pasta Al Limone Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz. spaghetti; Kosher salt, for boiling water; 1 lemon (zested and juiced); 1/2 cup heavy cream; 4 tbsp unsalted butter; 1 cup finely grated Parmesan cheese; Freshly ground black pepper, to taste

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Introduction

Pasta al Limone is a bright and creamy Italian dish that celebrates the fresh flavor of lemon. This simple yet elegant pasta combines tangy lemon zest and juice with a rich Parmesan cream sauce, perfect for a light dinner or special occasion.

A black plate holds three round nests of pale yellow spaghetti, each thick and smooth with a slight shine. The pasta is lightly sprinkled with black pepper and thin strands of yellow lemon zest are scattered on top, adding small bright accents. A lemon wedge with glossy, juicy flesh rests on the right side of the plate. A black fork lies diagonally across the plate with some spaghetti strands wrapping around its tines. To the right of the plate, there is a small black bowl filled with fine, pale yellow grated cheese, with some cheese spilled on the white marbled surface below. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Kosher salt
12 oz. spaghetti
1 lemon
1/2 cup heavy cream
4 tbsp. unsalted butter
1 cup finely grated Parmesan
Freshly ground black pepper

Instructions

Step 1: In a large pot of boiling salted water, cook the spaghetti, stirring occasionally, until al dente according to package directions. Drain, reserving 1 cup of the pasta water.
Step 2: Meanwhile, use a vegetable peeler to slice off 1 to 2 strips of lemon peel, avoiding as much pith as possible. Cut the strips into thin pieces and set aside for serving. Zest the remaining lemon directly into a large saucepan. Juice the lemon into a small bowl.
Step 3: Add the heavy cream and butter to the saucepan with the zest. Bring to a low simmer over low heat and cook, stirring occasionally, until the lemon zest infuses the mixture, about 5 minutes.
Step 4: Using tongs, transfer the cooked pasta to the saucepan and toss to coat. Add the Parmesan and continue to toss until the cheese melts and the sauce becomes creamy. Gradually add up to 1 cup of the reserved pasta water, tossing until the sauce is glossy and smooth.
Step 5: Drizzle the lemon juice over the pasta and season with freshly ground black pepper. Top with the reserved lemon strips and serve immediately.

Tips & Variations

For extra brightness, add a handful of fresh basil or parsley just before serving.
Use full-fat cream for a richer sauce or substitute half-and-half for a lighter version.
Add a pinch of red pepper flakes for a subtle spicy kick.
Use freshly grated Parmesan for the best melt and flavor.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of cream or pasta water to restore creaminess. Avoid microwaving to prevent the sauce from separating.

How to Serve

Three neat swirls of pale yellow spaghetti sit on a black plate, each swirl soft and smooth, lightly glistening as if coated in oil. The top is sprinkled with small specks of black pepper and thin strands of curly, bright yellow lemon zest. A fresh lemon wedge with a shiny texture rests on the side near the bottom right of the plate. A black fork is placed at the bottom left, slightly lifting some noodles. The background shows a white marbled texture with small piles of grated cheese near the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, long pasta like linguine or fettuccine works well, but feel free to use your favorite shape. Just adjust the cooking time accordingly.

How do I prevent the sauce from becoming grainy?

Make sure to toss the pasta quickly with the Parmesan over low heat, and add reserved pasta water gradually to emulsify the sauce. Using freshly grated cheese also helps it melt smoothly.