Spaghetti al Limone (Lemon and Parmesan Spaghetti)
Why this recipe works
- Fast cooking: The sauce comes together while the spaghetti cooks, making the whole dish ready in about 20 minutes.
- Silky without cream: Starchy pasta water helps the lemon, olive oil and Parmesan coat the spaghetti in a smooth, glossy sauce.
- Bright but balanced: Lemon juice and zest bring sharpness, while Parmesan adds savoury depth and rounds out the acidity.
Get the most out of this recipe
Timing notes
- Serve straight away: Spaghetti al limone is best eaten immediately, while the sauce is glossy and loose around the pasta.
- Prepare while the pasta cooks: Zest and juice the lemon during the boiling time so the sauce can be finished as soon as the spaghetti is drained.
Texture tips
- Use pasta water gradually: Add the reserved pasta water a little at a time and toss vigorously until the sauce turns smooth and shiny.
- Finish off the heat: Remove the pan from the heat before adding Parmesan so it melts into the sauce rather than clumping.
Ingredient notes
- Choose unwaxed lemon: Because the zest is central to the flavour, an unwaxed lemon gives the cleanest citrus aroma.
- Use a good hard cheese: Parmigiano Reggiano gives a rounded savoury finish, while Pecorino Romano makes the dish sharper and saltier.
- Adjust the lemon at the end: Add the remaining lemon juice only after tasting, as citrus intensity can vary from fruit to fruit.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of well-salted water to the boil. Add the spaghetti and cook until just al dente.
- While the pasta cooks, finely zest the lemon and squeeze the juice. In a large frying pan over low heat, warm the olive oil for 30 seconds, then stir in the lemon zest and most of the juice.
- Reserve about 150 ml of the pasta water, then drain the spaghetti. Add the spaghetti to the pan and toss, adding a splash of pasta water to loosen.
- Take the pan off the heat and add the parmesan, tossing vigorously to emulsify into a silky sauce. Add more pasta water a little at a time until the spaghetti is glossy and well coated.
- Season with black pepper and taste, adding the remaining lemon juice if you want it sharper. Serve straight away, with a little extra parmesan on top if you like.
Recipe notes
Tips
- Keep the heat low and finish the sauce off the heat so the parmesan melts smoothly rather than clumping.
- Reserve more pasta water than you think you need; it is the key to a glossy, emulsified sauce.
Substitutions
- Replace Parmesan with Pecorino Romano for a saltier, sharper finish.
- Replace Extra virgin olive oil with Virgin olive oil for a slightly milder flavour.
Storage
- Refrigerate up to 2 days
- Cool quickly and refrigerate in an airtight container. Reheat gently in a frying pan with a splash of water, tossing until the sauce loosens and the pasta is piping hot.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Gnocchi di Zucca (Pumpkin Gnocchi with Butter and Sage)
Pumpkin gnocchi with butter, sage and Parmigiano Reggiano
Fettuccine al Tartufo Nero (Black Truffle Fettuccine)
Fettuccine in butter and Parmesan, finished with black truffle
Pasta alla Puttanesca (Spaghetti with Tomato, Anchovies and Olives)
Spaghetti with anchovies, capers and olives
Pasta con Salsiccia (Pasta with Italian Sausage)
Rigatoni with Italian sausage in tomato and white wine sauce
Vegan Pasta Primavera
Vegan penne with sautéed spring vegetables and lemon
Spaghetti alla Nerano (Courgette Pasta with Provolone and Basil)
Spaghetti with fried courgettes, provolone, Parmesan and basil
Khao Pad (Thai Fried Rice with Egg)
Thai fried rice with egg, garlic and lime
Abbacchio alla Romana (Roman-Style Braised Lamb)
Roman-style braised lamb with rosemary, white wine and lemon
Turkey Chilli
Turkey chilli simmered with kidney beans, tomatoes and spices
Enchiladas Rojas con Pollo (Red Chilli Chicken Enchiladas)
Red chilli chicken enchiladas topped with crema and queso fresco
Haggis, Neeps and Tatties (Haggis with Mashed Swede and Potatoes)
Warmed haggis with mashed swede and potatoes
Cocido Madrileño (Madrid Chickpea Stew with Beef, Pork and Chorizo)
Madrid chickpea stew with beef, pork belly and chorizo
Pasta al Limone (Creamy Lemon Pasta)
Spaghetti with creamy lemon sauce, Parmesan and black pepper
Spaghetti alla Nerano (Courgette Pasta with Provolone and Basil)
Spaghetti with fried courgettes, provolone, Parmesan and basil
Pasta alla Nerano Verde (Spaghetti with Courgette, Basil and Parmigiano)
Spaghetti in a smooth courgette, basil and Parmigiano sauce
Pasta al Pomodoro Fresco (Spaghetti with Fresh Tomato and Basil)
Spaghetti with fresh tomatoes, garlic, basil and parmesan
Pasta al Pomodoro Fresco e Basilico (Fresh Tomato and Basil Pasta)
Spaghetti with fresh tomato, garlic and basil
Horta Vrasta (Greek Boiled Greens with Olive Oil and Lemon)
Boiled greens with olive oil, lemon and sea salt
You might also like
Steak au Poivre (Pan-Fried Steak with Peppercorn Sauce)
Peppercorn-crusted steak with creamy brandy sauce
Lentilles du Puy with Poached Egg and Dijon Dressing
Warm Puy lentils with poached egg and Dijon dressing
Bún Thang (Hanoi Chicken Noodle Soup)
Clear chicken noodle soup with omelette, herbs and lime
Pasta alla Puttanesca (Spaghetti with Tomato, Anchovies and Olives)
Spaghetti with anchovies, capers and olives
Porchetta Arrosto con Erbe (Herb-Roasted Rolled Pork Belly)
Rolled pork belly roasted with garlic, rosemary and fennel
Empedrat (Catalan Salt Cod and White Bean Salad)
Catalan salt cod and white bean salad with tomato and peppers
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen Carbon Steel Nonstick Frying Pan 12 Inch
- Works on all stovetops
- Naturally nonstick when seasoned
- Requires seasoning and maintenance
T-fal Ultimate Hard Anodized Nonstick Fry Pan 12 Inch
- Excellent price-performance
- Thermo-Spot heat indicator
- Not induction compatible
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
