Pasta al Limone (Creamy Lemon Pasta)
Why this recipe works
- Fast but considered: The sauce comes together while the spaghetti cooks, making the recipe quick without relying on shortcuts.
- Brightness against richness: Lemon juice and zest cut through the butter, cream and Parmesan, keeping the sauce fresh rather than heavy.
- Glossy sauce: Starchy pasta water helps the butter, cream and cheese emulsify into a smooth coating that clings to the spaghetti.
Get the most out of this recipe
Texture tips
- For a silkier finish: Toss the pasta vigorously as you add the reserved pasta water gradually; the movement helps the sauce emulsify and coat the strands evenly.
- Keep the cheese smooth: Add the Parmesan off the heat so it melts gently into the sauce rather than tightening or turning grainy.
- Loosen before serving: If the sauce thickens as it sits, add a little more pasta water and toss until it looks glossy again.
Ingredient notes
- Use an unwaxed lemon if possible: Because the zest is central to the flavour, an unwaxed lemon gives the cleanest citrus aroma.
- Grate the Parmesan finely: Finely grated cheese melts more evenly and helps create a smoother sauce.
- Add lemon juice gradually: Lemons vary in sharpness, so adding the juice in stages makes it easier to control the balance.
Common mistakes
- Boiling the cream: Keep the sauce on low heat once the cream is added; high heat can make the sauce split or lose its smooth texture.
- Adding the lemon too early: Stir in the lemon juice towards the end so the flavour stays bright and the dairy remains stable.
- Letting the sauce sit too long: Pasta al limone is best served straight away, while the sauce is fluid and lightly glossy.
Equipment you'll need
Ingredients
Instructions
- Zest the lemon finely, then squeeze the juice. Grate the parmesan and set it aside.
- Bring a large pot of water to the boil and season with the fine sea salt. Cook the spaghetti until al dente, then reserve 200 ml of the pasta water before draining.
- Meanwhile, melt the unsalted butter in a saucepan over low heat. Add the lemon zest and cook for 30 seconds until fragrant, then stir in the double cream and warm gently without boiling.
- Add the drained spaghetti to the saucepan and toss to coat. Add a splash of reserved pasta water and toss vigorously until the sauce looks glossy and lightly thickened.
- Take the pan off the heat and add the parmesan, tossing until melted and smooth. Stir in the lemon juice a little at a time, then finish with the black pepper; loosen with more pasta water if needed so the sauce clings to the pasta.
Recipe notes
Tips
- Keep the heat low once the cream is in the pan, and always add the parmesan off the heat to prevent the sauce turning grainy.
- Add the lemon juice gradually and taste as you go; the exact sharpness will vary depending on the lemon.
- If serving anyone who is pregnant, elderly, or immunocompromised, use pasteurised dairy and ensure the sauce is heated through gently before serving.
Substitutions
- Replace double cream with single cream for a lighter sauce; you may need a little more pasta water to help it emulsify.
- Replace parmesan with grana-padano-cheese for a slightly milder, sweeter finish.
Storage
- Refrigerate up to 2 days
- Cool quickly, cover and refrigerate. Reheat gently in a saucepan with a splash of water until piping hot, tossing constantly to bring the sauce back together.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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