Creamy Lemon Pasta Recipe | Pasta al Limone

5 from 1 vote

Prep Time20

Total Time20

Course: Main Course

Cuisine: Italian

Keyword: pasta

Servings: yields

Calories: 503kcal

Cook the pasta: Bring a large pot of salted water (1 tablespoon salt per liter) to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Prepare the lemon sauce: While the pasta cooks, heat olive oil in a large pan over low heat. Add the minced garlic and cook for 1–2 minutes, just until fragrant (avoid browning). Add the butter and lemon zest; stir until melted and aromatic.
Build the sauce: Stir in the lemon juice, heavy cream, and a pinch of salt. Bring to a gentle simmer over medium-low heat.
Combine pasta and sauce: Add the drained pasta directly into the pan with the sauce. Sprinkle in the Parmesan and a splash of the reserved pasta water. Toss well until the sauce coats the pasta, adding more pasta water as needed to achieve a silky, creamy consistency.
Serve: Finish with freshly chopped parsley and extra Parmesan if desired. Serve immediately while hot and glossy.

Best pasta to use: Long shapes like spaghetti, linguine, or fettuccine work beautifully as they soak up the sauce. Short pastas (penne, rigatoni) also work if you prefer.
Don’t overcook garlic: Burnt garlic will taste bitter. Keep the heat low and cook just until fragrant.
Adjust lemon flavor: If you love it extra tangy, add more lemon juice or zest at the end. For a milder flavor, reduce the juice slightly.
Creamy consistency: The reserved pasta water is key, it contains starch that helps emulsify the sauce, making it glossy and smooth. Add gradually until you reach the perfect texture.
Cheese options: Parmesan is classic, but Pecorino Romano gives a sharper, saltier flavor.
Serving suggestion: This pasta pairs beautifully with grilled chicken, salmon, or roasted vegetables for a complete meal.