Experience the vibrant flavors of Italy with Pasta al Limone, or Lemon Pasta! This classic dish is a symphony of sunshine, featuring delicate pasta tossed with a creamy lemon sauce bursting with bright citrusy notes. Easy to make and perfect for a quick weeknight meal or a special occasion, Pasta al Limone is a crowd-pleaser you'll want to make again and again.
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Ingredients - Here's What You'll Need
Steps to Make Pasta al Limone (Lemon Pasta)
- Bring a large pot of water to boil and add one tablespoon of Kosher salt.
- Add the Bucatini pasta and cook for two minutes minus al dente. For the Bucatini I used, the package called for cooking it for six minutes for al dente, so I cooked it for four minutes.
- Right before the pasta is done, remove two cups of pasta water to use in the sauce. Set the water aside until ready to use, drain the pasta in a colander.
- Add the olive oil and salted butter to a large sauté pan set over medium heat. Once the butter has melted and the mixture begins to sizzle slightly, add the minced garlic and sauté for about a minute until the garlic becomes fragrant.
- Add the heavy whipping cream, whisk, and bring to a simmer.
- Whisk in ¾ of the lemon zest.
- Add the cooked pasta and use a pair of silicone tongs to toss it with the sauce.
- Add ½ cup of reserved pasta water.
- And 2.5 ounces of freshly grated Parmigiano Reggiano cheese.
- Use the tongs to toss the pasta constantly, until all the cheese has melted completely and the sauce is well combined.
- Add the lemon juice.
- Add 2.5 ounces more of freshly grated Parmigiano Reggiano cheese. Then, use the tongs to toss the pasta constantly until all the cheese has melted completely. Add additional pasta water to thin out the sauce; I added about ¾ of a cup more. I put the remaining reserved pasta water in the refrigerator to use when reheating leftover pasta.
- To serve, top with freshly minced flat-leaf parsley and freshly ground black pepper.
- Then, sprinkle some red pepper flakes, the remains ounce of freshly grated Parmigiano Reggiano cheese, and remaining lemon zest over the top. Serve immediately with a a Caesar Salad and some garlic bread.
Pasta al Limone is a true testament to the magic of simple ingredients. With just a few pantry staples and a touch of culinary artistry, you can create a dish that is both elegant and effortlessly delicious. So, gather your ingredients, embrace the sunshine, and savor the vibrant flavors of this classic Italian masterpiece.
Frequently Asked Questions
Bucatini is a thick, spaghetti-like pasta with a hole running through its center,
You can substitute any long pasta like spaghetti or linguine for the Bucatini.
Leftovers, if any, should be stored in an airtight container is the refrigerator for up to three days.
It’s best to reheat leftovers it in a skillet with some of the reserved pasta water over medium-low heat.
Recipe Tips and Tricks
- Do not throw out any leftover reserved pasta water, put it in a container in the refrigerator and use it when reheating any leftover pasta.
- I like to serve this pasta with a Caesar salad and rolls or French bread.
Other Great Lemon Recipes
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Recipe
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Pasta al Limone (Lemon Pasta)
Equipment
- Large Pasta Pot
- Ladle
- 2-cup Pyrex measuring cup
- colander
- Parmesan cheese grater
- Zester
- Juicer
- Large Sauté pan
- whisk
- Silicone Tongs
Ingredients
- 2 tbs Olive Oil
- 3 tbs Salted Butter
- 4 tbs Minced Garlic
- 1 ⅓ c Heavy Whipping Cream
- 2 Lemons zested and juiced
- 6 oz Parmigiano Reggiano cheese grated and divided
- 1 lb Bucatini Pasta or any long pasta
- 2 c Reserved Pasta Water
- 4 teaspoon Kosher Salt divided
- 1 teaspoon Freshly Ground Black Pepper
- 1 tsp Red Pepper Flakes
- 1 teaspoon Flat Leaf Parsley minced
Instructions
- Bring a large pot of water to a boil and add one tablespoon of Kosher salt. Add the Bucatini pasta and cook for two minutes minus al dente.1 Right before the pasta is done, remove two cups of pasta water to use in the sauce. Set the water aside until ready to use. Drain the pasta in a colander.
- Add the olive oil and salted butter to a large sauté pan set over medium heat. Once the butter has melted and the mixture begins to sizzle slightly, add the minced garlic and sauté for about a minute, until the garlic becomes fragrant. Add the heavy whipping cream, whisk and bring to a simmer. Whisk in ¾ of the lemon zest.
- Add the cooked pasta and use a pair of silicone tongs to toss it with the sauce. Add ½ cup of reserved pasta water and 2.5 ounces of freshly grated Parmigiano Reggiano cheese. Use the tongs to toss the pasta constantly, until all the cheese has melted completely and is incorporated with the sauce.
- Add the lemon juice and 2.5 ounces more of freshly grated Parmigiano Reggiano cheese, Then, use the tongs to toss the pasta constantly, until all the cheese has melted completely. Add additional pasta and water to thin out the sauce. I added about ¾ of a cup more.2
- To serve, top with freshly minced flat-leaf parsley, freshly ground black pepper, red pepper flakes, the remaining ounce of freshly grated Parmigiano Reggiano cheese, and remaining lemon zest over the top. Serve immediately.3
- Yield 6-8 servings.4
Tips/Notes
- For the Bucatini I used, the package called for cooking it six minutes for al dente, so I cooked it for four minutes.
- I put the remaining reserved pasta water in the refrigerator to use for reheating leftover pasta.
- Serve with a Caesar salad and crusty rolls or French bread.
- Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium-low heat with the reserved pasta water.
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