Pasta al Limone ~ Lemon Pasta

This Pasta al Limone (Lemon Pasta) recipe will transport you to Italy’s famous Amalfi Coast, where lemon trees grow everywhere on the breathtaking, rugged hillsides. From towns such as Sorrento, Positano, Amalfi, Ravello and the isle of Capri, lemons and limoncello are the star food. Recipes from zesty salads to sweet desserts feature this versatile and beloved fruit.  

Surrounded by the vivid blues of the sea and the golden yellows of the famed Amalfi lemons, locals and visitors enjoy this classic Pasta al Limone dish. While twirling the pasta on a fork, you experience a pop of bright, tangy lemon flavor in a luscious, creamy, cheesy sauce that coats the pasta.

The sauce is brilliantly simple, as are all classic Italian recipes! Made with a mouthwatering blend of bright lemon juice, lemon zest, butter, umami Parmesan cheese, and cream. Perfetto (perfect)! No need to add anything more other than a flavor pop of freshly-cracked black peppercorns, a garnish of basil, and slivers of lemon peel. It’s light enough that you don’t feel horribly stuffed, and at the same time, it satisfies you like a comfort food.

Here’s my video for Pasta al Limone on YouTube!

What is Pasta al Limone?

Pasta al limone is a classic, ‘coastal’ Italian dish featuring pasta tossed in a creamy lemon sauce. Dating back to Roman times, it specifically originated along the Amalfi Coast in southern Italy. Along this famous coast and in Sicily, the largest and most fragrant lemons grow in lemon groves that flourish in abundance due to the Mediterranean climate.

It is traditionally served as an ‘i primi’ (first course) rather than as a main entree.

Since my family is entirely from the northern region of Emilia-Romagna (think Parmigiano cheese, prosciutto, and balsamic vinegar), the use of lemons in a sauce for pasta sounded so strange. But today, it is truly one of the best pasta sauces, and we make it continually!

Most people associate lemons with hot summers and cold lemonade. Lemons are actually in peak season during winter’s cold months! Pasta al Limone is like sunshine on a plate throughout the year.

Just as in Cacio e Pepe and Pasta Quattro Formaggio (Pasta with Four Cheeses), Pasta al Limone takes only minutes to prepare for such an impressive dish! And oh, how we love recipes that are delicious, plus quick and easy for either time-pressed or lazy evenings. And when entertaining, you have so much more time to be with your guests! By the time the pasta water boils, the sauce is being made! And if you use fresh egg pasta, it’s even faster.

Andiamo a Cucino! Let’s Go to the Kitchen!

Gather the Ingredients for Pasta al Limone

Pasta al Limone is a recipe consisting of pasta in a rich and tangy cream sauce made with a handful of ingredients: lemon juice and zest, butter, garlic, cheese, and cream.

Because this recipe contains so few ingredients, their quality really counts.

• Pasta:  Preferably spaghetti, which is the classic pasta shape used, but you can use any long pasta noodles, such as bucatini or linguine. Use good, imported Italian artisan pasta. You’ll taste the difference between those and American, mass-produced pastas. Also, it’s perfectly alright to use dried pasta, but a more satiny sauce like this pairs better with fresh egg noodles.
• Fresh Lemons and Zest:  For the key ingredient, use whole lemons for both the lemon juice and zest. There’s nothing like fresh-squeezed lemon juice to add a punch of brightness to the sauce. Meyer lemons are the most fragrant domestic variety. Through various online import companies, you can find Amalfi lemons, but they are expensive to ship. Find the best and most beautiful lemons that make such a noticeable difference!
• Butter: Use the best quality butter that you can afford. Northern Italians use more butter than olive oil due to their close proximity to Switzerland and Austria, where dairy is more common, and Southern Italians use more olive oil for the opposite reason; olive trees grow more prominently than there are dairy cows. Naturally, we prefer more butter.
• Olive Oil: I use a small amount of good-quality extra virgin olive oil for the sole purpose of sautéing garlic. I prefer butter to extra virgin olive oil for building creamy-textured pasta sauces like this one.
• Garlic: This is optional, but to me, garlic could never be left out of Pasta al Limone. Use garlic depending on your taste preference.
• Cream: Here again is the presence of regional preferences. My family prefers cream over having no cream in the sauce. If you prefer to ‘add cream’ vs. not having any cream, always use heavy (or whipping cream). Don’t use half and half or any regular milk since the lemon juice will curdle and break up the sauce.
• Parmesan Cheese: It is CRITICAL to use only high-quality Parmigiano cheese imported from Italy. This is the absolute best cheese in Italy. Buy a block of it and grate it yourself; do not buy or use the powdered stuff that comes in green or red paper containers. You can also use Pecorino Romano, which is more local than Parmigiano (which is a northern Italian cheese). Keep in mind the high salt level in Pecorino, which is why I would only use a small amount for its lovely flavor.
• Pasta Water: This helps make the sauce more silky and glossy.
• Coarse Sea Salt: To season the pasta water.
• Freshly-Cracked Black Pepper: Season to taste.
• Basil or Italian Parsley: For garnish. Some people prefer mint.
• Slices of lemon peel: For garnish.

For the exact measurements of these ingredients, please see the recipe card below!

How To Make Pasta al Limone

• Above all things, select the best quality of each ingredient.
• Add ingredients gradually to avoid clumping into balls.
• Gently stir the sauce after each step to fully incorporate each ingredient before adding the next.
• Any pasta shape works with this lemony sauce, but long and thin noodles are traditionally the most preferred. Linguini and tagliolini are the next best shapes after spaghetti. Pappardelle and tagliatelle are common choices. And I just love Pacherri from Napoli, a short, open cube similar to rigatoni.
• Fresh egg pasta is best whether you can make it yourself or purchase it.
• Southern Italian recipes often have a little bit of heat added, so if you prefer that, just add a sprinkle or two of ground red chili peppers.

Overall, making Pasta al Limone comes down to following a few simple steps.

Step #1: Heat olive oil and saute’ garlic – to infuse the flavor into sauce. At the same time, begin to boil salted water in a tall pot. (Remember to save about 1 cup of the starchy pasta water to add later). Add the pasta to the pot when the water reaches a good rolling boil.

Step #2: Add butter – for a richer sauce, add up to 1 stick! Stir.

Step #3: Add lemon juice and lemon peel – the star of this recipe! Stir.

Step #4: Add the cream – for a more creamy sauce that tones down the lemon! Stir.

Step #5: Add the Parmigiana (Parmesan Cheese). Stir.

Step #6: Add the cooked spaghetti to the sauce pan and stir for 2 – 3 minutes for the sauce to evenly coat the pasta and to achieve a glossy finish. Add hot pasta water that you set aside previously. Add a little at a time until you reach a velvety consistency and it is less dry. Add shredded basil leaves.

As you finish the pasta, remember to taste, taste, taste. At this point, you can add more lemon juice if you prefer a stronger lemon flavor.

Step #7: Garnish with basil leaves or minced Italian parsley, some slivers of lemon peel, and lemon slices.

Serve!

Buon Appetito!

Bella’s TIPS:

If you use dried pasta, check the recommended time to cook on the package once the water has boiled. Whatever that time is, you want to cook the pasta a little bit less for two reasons: the pasta continues to cook in the pan for a few minutes, and you want the pasta to be al dente.

Always, always, always save some of the pasta water after the noodles have cooked. It’s truly the key to a good pasta sauce.

What to Serve with Pasta al Limone

Pasta al Limone goes with a nice appetizer of Stuffed Olives all Ascolana, a wonderful Caprese Salad, and a crusty loaf of artisan bread. A perfect dessert would be a sweet Limoncello Tiramisu.

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