Pasta al Limone is a bright, creamy, and effortless Italian pasta that works equally well for a relaxed weeknight meal or for impressing guests. With just a few quality ingredients—spaghetti, lemon, butter, cream, and Parmigiano-Reggiano—you can make a silky, citrusy sauce in minutes.
If you’re in the mood for more pasta, try Baked Cannelloni with Béchamel Sauce or Pasta alla Vodka next.
This content contains affiliate links which help WhisperofYum.com provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Whisper of Yum!
Pasta al Limone
This simple, delicious dish combines spaghetti with a lemon-scented cream sauce made from olive oil, butter, lemon zest and juice, heavy cream, and Parmigiano-Reggiano. It’s a favorite for nights when you want something quick but special—light, refreshing, and comforting all at once.
Although it takes little time to prepare, Pasta al Limone can easily be elevated for a date night or a dinner party with a few thoughtful touches like extra lemon zest, freshly cracked pepper, or a sprinkle of red pepper flakes.
Origin of Pasta al Limone
Pasta al Limone has roots in Campania, a southern region of Italy, and is enjoyed across the country—especially in the summer when lemons are at their best. Recipes vary: some use white wine, others rely on pasta water and olive oil, and some add herbs like parsley. This version uses cream for a smooth, balanced texture where the lemon’s acidity and the cream’s richness complement each other.
Ingredients in Pasta al Limone
The dish gets its bright flavor from lemon and its lush texture from a buttery, cheesy cream sauce. Use the best ingredients you can for the most flavorful result.
- Parmigiano Reggiano – Freshly grated for best flavor.
- Fats – Salted butter and extra virgin olive oil.
- Spaghetti – Traditional, though fettuccine, linguine, or mafaldine also work.
- Heavy cream – The base of the sauce for a silky mouthfeel.
- Garlic – Lightly sautéed to release aroma.
- Red chili flakes – Optional, for a subtle kick at the end.
- Pasta water – Starchy water helps bind and thicken the sauce.
- Freshly cracked black pepper – A final grind brightens the dish.
- Kosher salt – To season the pasta water.
Tools You’ll Need
- Colander
- Zester or cheese grater
- Large pot for boiling pasta
- Saucepan or braiser to make the sauce
- Tongs for tossing pasta into the sauce
How to Make Pasta al Limone
This dish comes together quickly—the sauce can be prepared while the pasta cooks. Cook the spaghetti until it’s very al dente (about two minutes before the package time), then finish cooking in the sauce so it absorbs flavor and releases starch to thicken the sauce.
- Boil water. Bring a large pot of water to a rolling boil and salt it generously.
- Prep ingredients. Grate Parmigiano-Reggiano, zest and juice the lemon, and set aside.
- Cook spaghetti. Add the pasta to the boiling water and begin the sauce while it cooks.
- Make the sauce. Warm olive oil and butter in a saucepan, add garlic and sauté briefly. Pour in heavy cream, bring to a gentle simmer, then stir in three-quarters of the lemon zest.
- Reserve pasta water and drain. When the spaghetti is very al dente, reserve 1 cup of pasta water, then drain the pasta and add it to the sauce.
- Finish the sauce. Add about 1/4 cup pasta water and half the grated cheese. Toss or stir constantly until the cheese melts into a smooth sauce. Add lemon juice, then the remaining cheese. Adjust with more pasta water if the sauce is too thick or more cheese if it’s too thin. Taste and add salt only if necessary—the cheese and pasta water usually provide enough seasoning.
- Plate and garnish. Once the pasta is fully cooked and the sauce has slightly thickened, remove from heat. Divide into bowls and top with remaining lemon zest, extra Parmigiano-Reggiano, freshly cracked black pepper, and a pinch of red chili flakes if desired.
Can You Add Protein?
Yes. Pasta al Limone is often served on its own, but grilled chicken or sautéed shrimp are natural additions if you want more protein.
Tips and Tricks
- Use quality ingredients. With so few components, each one matters.
- Keep the pasta water. The starchy water is essential for creating a smooth, cohesive sauce.
- Salt the pasta water well. Properly seasoned water ensures well-flavored pasta.
- Add pasta to the sauce when very al dente. It will finish cooking in the sauce and better absorb flavor.
- Be ready. This recipe moves quickly, so have ingredients and tools prepped.
- Zest before juicing. It’s easier to zest when the lemon is intact.
- Herb variation. For a herb-forward twist, stir in a spoonful of basil pesto just before serving.
Looking for More Italian-Inspired Recipes?
Try these favorites:
- Shrimp Fra Diavolo
- Pasta alla Vodka
- Creamy Spinach Tortellini Soup
- Homemade Meatballs with Mortadella
Loving This Recipe?
Leave a comment below and share your results on Instagram or Pinterest—tag your photos and let us know how your Pasta al Limone turned out. Happy cooking!
Pasta al Limone
Ingredients
- 1 tablespoon quality extra virgin olive oil
- 1½ tablespoons salted butter
- 2 tablespoons garlic, chopped
- ⅔ cup heavy cream
- 1 cup pasta water
- 1 lemon, zested and juiced (about 2 tablespoons juice)
- ¾ cup freshly grated Parmigiano-Reggiano, plus more for garnish
- 8 ounces spaghetti
- Kosher salt
- Black pepper
- Red chili flakes, optional, for garnish
Instructions
-
Bring a pot of water to a boil and salt it well.
-
Grate the Parmigiano-Reggiano. Zest and juice the lemon and set both aside.
-
Add the spaghetti to the boiling water and begin the sauce while the pasta cooks.
-
In a saucepan, heat the olive oil and butter, then add the garlic and sauté over medium heat until fragrant.
-
Pour in the heavy cream, bring it to a gentle simmer, and whisk in three-quarters of the lemon zest.
-
When the spaghetti is very al dente (about two minutes before the package time), reserve 1 cup of pasta water, then drain the pasta and add it to the sauce.
-
Add ¼ cup of the reserved pasta water and half the grated cheese. Toss or stir until the cheese melts into a smooth sauce. Stir in the lemon juice, then add the remaining cheese. Adjust the texture with more pasta water if needed; add more cheese to thicken. You likely won’t need extra salt because the pasta water and cheese provide seasoning; add kosher salt only to taste if required.
-
Once the pasta is fully cooked and the sauce has slightly thickened, remove from heat and divide between bowls.
-
Garnish with the remaining lemon zest, extra Parmigiano-Reggiano, a grind of black pepper, and a pinch of red chili flakes if desired.