Lemon Butter Pasta (Pasta Al Limone)

lemon pasta with basil in a stripped red and white bowl.

5 from 2 votes

Lemon Butter Pasta (Pasta Al Limone)

Bright and zesty, this flavorful Lemon Butter Pasta, known as Pasta Al Limone in Italy, comes together in under 20 minutes with just 6 ingredients. Whether it's a hectic weeknight or a celebratory weekend meal, this dish is your perfect go-to!

Prep Time5

Cook Time15

Total Time20

Course: Main Course, pasta

Cuisine: Italian

Diet: Vegetarian

Servings:

Calories: 585kcal

Author: Ninon Michels

Ingredients

8 ounces spaghetti (or linguine, tagliolini, tagliatelle)
3 tablespoons unsalted cultured butter
1 lemon - zest + juice (about 1 tablespoon zest and 2 tablespoons (30 ml) juice)
¼ teaspoon kosher salt
¼ teaspoon ground white pepper
½ cup Parmigiano Reggiano thinly grated (see notes)
chopped fresh basil, parlsey or mint to serve

US Customary - Metric

Instructions

Cook the pasta.

Bring a large pot of well-salted water to a boil (see salt/water ratio above in this post).
Add the spaghetti and swoosh them around to prevent them from sticking together.
Cook the pasta for one minute less than what is written on the package instructions.

Meanwhile, make the lemon sauce.

Heat a large skillet over medium heat and melt the butter.
Add lemon juice and lemon zest and cook for 2 minutes, until the mixture is fragrant and paler.
Using kitchen tongs, transfer the cooked pasta to the skillet, along with ½ cup (120 ml) of cooking water, salt, and pepper.
Swoosh everything around dynamically with kitchen tongs to emulsify, for 1 minute. The sauce should become whiter and thicker.

Add the cheese.

Add the grated Parmigiano Reggiano and stir or toss quickly for 10 seconds.
Immediately divide the pasta evenly between two shallow bowls, and top with chopped fresh basil, parsley, or mint.
Serve and enjoy while sipping on a glass of chilled Sauvignon Blanc!

Notes

Grate your own cheese – Avoid pre-grated Parmigiano! Pre-packaged grated cheese contains anti-caking agents that prevent clumping in the bag, but these agents also hinder smooth melting when cooked. For a creamier, silkier sauce, always grate your cheese fresh just before using.
Grate the cheese thinly - For grating the cheese, go for a microplane zester or the finer side of your cheese grater. This way, it gets all nice and mixed in with the pasta, sticking to it perfectly.
Use kitchen tongs - Whether it's transferring cooked pasta into the sauce, emulsifying the pasta with the sauce, or plating the final dish, they're incredibly handy, but also budget-friendly. An essential tool for cooking long pasta!
Slightly under cook the pasta - Cook the pasta until it's almost al dente, as it will continue cooking in the sauce. Aim for a slightly undercooked texture to ensure perfect doneness when combined with the sauce.
Emulsify the sauce - Actively mixing the cooked pasta with the lemon sauce allows the pasta's starch to blend in, giving you that glossy, creamy sauce. Don't overlook this step—it really makes a difference!
Add more pasta water if need be - Feel free to add more pasta water if you think it's needed. Different types of pasta release different amounts of starch, so just adjust accordingly. And keep in mind, it's good to have the sauce a touch runnier than you want it on the plate because it tends to firm up once it's served.

Nutrition