Creamy Lemon Pasta (Pasta al Limone, 15 Minutes)
Pasta al limone is a quick, creamy Italian dish made in about 15 minutes using simple ingredients like lemon zest, juice, butter, Parmesan, and heavy cream. The sauce relies on technique—emulsifying butter and cheese with starchy pasta water—for a smooth, glossy finish that coats the spaghetti. Fresh lemon juice is added off-heat to preserve brightness and prevent curdling, with adjustments for taste. The recipe emphasizes homemade grated Parmesan and proper pasta water usage for optimal texture.
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CookingPasta al Limone (Lemon Pasta)By Molly BazApril 28, 20264.7(418)Photo by Chelsie Craig, Food Styling by Kate BuckensArrowJump To RecipePrintPasta al limone proves that just a few ingredients can deliver big, bold flavor. This creamy Italian lemon pasta recipe is rich with butter and Parmesan yet bright and balanced thanks to fresh lemon zest (for aroma) and juice (for mouthwatering acidity). Like cacio e pepe or fettuccine Alfredo, the magic of this 15-minute dinner isn’t in a long ingredient list or hours at the stove, but in technique.A silky emulsion creates a glossy sauce that clings to every strand of spaghetti, while a final hit of lemon juice keeps the flavor vibrant and fresh.
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