Lemon Pasta (Pasta Al Limone)

Why you should try this recipe

• Quick and easy – Made in under 20 minutes using six ingredients you likely already have! This lemon pasta is versatile, ideal for quick weeknight dinners or as a satisfying addition to weekend feasts. Pair it with Peach Caprese Salad and Chocolate Pound Cake with Chocolate Almond Glaze for a delicious meal.
• No cream – In my experience, cream tends to diminish the vibrant flavor of lemon, so I opted for unsalted butter, as commonly found in traditional Italian recipes. Lemon and butter are, in my opinion, one of the best combos! Check out my Buttery Lemon Bundt Cake with Lemon Syrup Glaze or Lemon Ricotta Cake for sweet versions!
• No clumpy sauce – This lemon pasta recipe relies on the Italian“mantecatura” technique, using the natural starch from the pasta to bind the ingredients and create a creamy sauce. Traditionally, cheese is typically combined with the sauce along with pasta water, then emulsified. But…! this technique is hard to master, and the cheese tends to coagulate, resulting in frustrating clumps (I’ve learned the hard way). After numerous attempts, I discovered a foolproof method: adding the cheese after the pasta and sauce are fully emulsified. This ensures a smooth, even coating every time, with no pesky lumps in sight.

Lemon Pasta Ingredients

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

• Spaghetti – I chose Spaghetti di Gragnano for its great rugged texture, ideal for the sauce to adhere to. However, other varieties of long pasta, such as regular Spaghetti, Linguine, Tagliolini, or Tagliatelle are also great options.
• Lemon – preferably organic, as this recipe uses both zest and juice. This is the star ingredient; therefore, the better the quality of the lemon, the tastiest the sauce!
• Unsalted butter – this recipe uses butter instead of olive oil, creating a rich, creamy base that enhances lemon’s flavor and helps coat the pasta beautifully. I recommend using cultured butter, also sometimes called “European butter” for its heightened richness.
• Parmigiano Reggiano cheese – not only thickens the sauce but also brings in a savory, salty umami kick. And if you’re out of Parmigiano, freshly grated Pecorino cheese makes a fantastic substitute.
• Pepper – White pepper is my favorite to use in this recipe. Its milder flavor allows the lemon’s zestiness to shine through, creating the perfect balance.
• Fresh herbs (optional) – I love adding a final touch of freshness to this dish by garnishing it with either basil, parsley, or mint.

How to make Lemon Pasta?

(Note: please see the recipe card below for the complete written instructions and measurements.)

Step 1: Thoroughly rinse the lemon under cold water and pat it dry. Zest the lemon.

Step 2: Juice the lemon, removing all the pips.

Step 3: In a large pot, bring well-salted water to a boil. Add the spaghetti and swoosh them around to prevent them from sticking together. Cook the pasta 1 minute less than what is written on the package instructions (the pasta will finish cooking in the lemon sauce).

Step 4: While the pasta is cooking, heat a large skillet over medium heat. Add butter and cook until melted. Add lemon juice and lemon zest and cook for 2 minutes, until the mixture is fragrant and paler.

Step 5: Using kitchen tongs, transfer the pasta to the skillet, along with ½ cup (120 ml) of cooking water, salt, and pepper.

Step 6: Swoosh everything around dynamically with kitchen tongs to emulsify, for 1 minute.

Note: Mixing the pasta with lemon sauce and a bit of cooking water encourages the starch to bind with the lemon and butter, ensuring a glossy sauce and nicely coated pasta.

Step 7: Add the grated Parmigiano Reggiano and stir or toss quickly for 10 seconds.

Step 8: Divide the lemon pasta evenly between two pasta bowls, and top with chopped fresh basil or parsley. Enjoy while sipping on a glass of Sauvignon Blanc!

Wine Pairing🍷