Pasta Al Limone

Pasta Al Limone

Silky lemon cream clings to each strand of spaghetti, bright with citrus and sharp Parmesan.

Total 25 min Makes 4 servings Calories 520/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This Roman-inspired pasta relies on just a handful of pantry staples: butter, cream, Parmesan, and plenty of fresh lemon zest and juice. Starchy pasta water helps emulsify the sauce into a glossy coating rather than a heavy cream dish. It comes together in under thirty minutes, making it a reliable weeknight dinner or a simple starter for a dinner party.

Ingredients

  • 12 ounces spaghetti
  • 4 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 cup Parmesan cheese, finely grated
  • 2 lemons, zested and juiced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly cracked
  • 2 tablespoons fresh parsley, chopped

Method

  1. Bring a 6-quart pot of generously salted water to a boil and cook the spaghetti according to package directions until al dente.

  2. While the pasta cooks, zest both lemons and squeeze their juice into a small bowl, removing any seeds.

  3. Reserve 1 cup of pasta cooking water, then drain the spaghetti.

  4. In the same pot over low heat, melt the butter, then stir in the heavy cream and 1/2 cup of reserved pasta water.

  5. Return the drained spaghetti to the pot and toss to coat in the butter mixture.

  6. Remove the pot from heat and gradually add the Parmesan, tossing constantly, adding more reserved pasta water as needed until the sauce is smooth and glossy.

  7. Stir in the lemon zest, lemon juice, salt, and black pepper, tossing to combine evenly.

  8. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

  9. Divide among bowls, garnish with chopped parsley and extra Parmesan, and serve immediately.

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★ 4.2 (1)

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    Pasta Al Limone

    This Roman-inspired pasta relies on just a handful of pantry staples: butter, cream, Parmesan, and plenty of fresh lemon zest and juice. Starchy pasta water helps emulsify the sauce into a glossy coating rather than a heavy cream dish. It comes together in under thirty minutes, making it a reliable weeknight dinner or a simple starter for a dinner party.

    25 min 4 servings 520 cal

    Ingredients

    • 12 ounces spaghetti
    • 4 tablespoons unsalted butter
    • 1/2 cup heavy cream
    • 1 cup Parmesan cheese, finely grated
    • 2 lemons, zested and juiced
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly cracked
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Bring a 6-quart pot of generously salted water to a boil and cook the spaghetti according to package directions until al dente.

    2. 2

      While the pasta cooks, zest both lemons and squeeze their juice into a small bowl, removing any seeds.

    3. 3

      Reserve 1 cup of pasta cooking water, then drain the spaghetti.

    4. 4

      In the same pot over low heat, melt the butter, then stir in the heavy cream and 1/2 cup of reserved pasta water.

    5. 5

      Return the drained spaghetti to the pot and toss to coat in the butter mixture.

    6. 6

      Remove the pot from heat and gradually add the Parmesan, tossing constantly, adding more reserved pasta water as needed until the sauce is smooth and glossy.

    7. 7

      Stir in the lemon zest, lemon juice, salt, and black pepper, tossing to combine evenly.

    8. 8

      Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

    9. 9

      Divide among bowls, garnish with chopped parsley and extra Parmesan, and serve immediately.