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Classic lemon pasta (pasta al limone in Italian) is a delicious traditional dish from Southern Italy. It’s silky, lemon-flavored, and laced with cheesy goodness from the parmesan cheese. Not to mention how easy this is to put together!
I can’t even begin to tell you how good this was! Such a simple recipe that has so much flavor in it beginning from the brightness of the lemon, nuttiness from the parmesan cheese, and the silky texture from the heavy cream! The zestiness from the lemon brightens it up so much. The authentic recipe usually consists of lemon zest and juice, butter or olive oil, parmesan, salt, and a generous amount of black pepper. I couldn’t help but dig right in from the skillet as I was making this!
The origin of this dish is often disputed, but it’s enjoyed in Southern Italy and Sicily, regions that are best known for their lemon crops. Most Italian dishes, I’ve come to notice, are usually simple in ingredients but loaded with flavor. “Less is more” is the best way to go with this dish. I usually live by “the more flavor you have, the better”, but with this dish, these few ingredients are enough.
How to make Creamy Lemon Pasta
Making this pasta is so easy and comes together within 30 minutes. There’s no need for flour since it thickens up nicely with the parmesan cheese! (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Spaghetti: You can also use bucatini or rigatoni! Linguine is also a great option or fettuccine.
- Lemon: One full lemon is enough for this dish. You’ll need the zest plus the juices. It’s best not to take a shortcut with this (considering lemons are cheaper than buying lemon juice and dried lemon zest, if available in your spice section).
- Grated Parmesan Cheese: An essential for this sauce. The parmesan marries well with the brightness of the lemon. It also helps thicken the sauce, so there’s no need for flour!
- Shallots & Garlic: Usually not found in pasta al limone, but I love adding flavor boosts to dishes! It’s not yours if you don’t edit it to your preferences, right?
- Heavy Cream: The cream base for this sauce. I wouldn’t recommend using half-and-half, since it’s thinner and will cause the sauce to thin out. If you really want to use it, replace the heavy cream with the half-and-half, and whisk together 1/4 cup of the half-and-half with 2 tbsp of cornstarch. This will help thicken up the sauce. Whisk in more cornstarch if it isn’t as thick as you like.
- Salt, Pepper, Fresh Basil, Crushed Red Pepper Flakes: The pepper flakes are optional. I just like a little spice.
- Butter: Used to cook the shallots and garlic.
Cook the pasta according to package directions. Reserve about 1 cup of the water. Melt the butter in a medium saucepot over medium heat. Cook the shallots & garlic for one minute, until fragrant. Pour in the heavy cream, then season with salt and pepper to your liking. Remove the saucepot from the heat. Stir in the lemon zest, lemon juice, and parmesan cheese. Toss in the past. Add 1/4 cup of pasta water at a time, which will help the sauce coat the pasta smoothly. Toss in the pasta. Serve with extra zest, parmesan, and basil.
Tips & FAQs
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Reheat: You can reheat this in a pot over medium-low heat, adding a splash of cream and lemon juice to loosen the sauce as it heats up. You can also microwave it, and stirring every 30 seconds using the same method: add a splash of cream and lemon juice.
- Variations:
- Add protein to this such as grilled chicken, sauteed shrimp with garlic, or grilled shrimp, shredded rotisserie chicken, crumbled or sliced Italian sausage.
- Use roasted garlic in place of minced garlic and mash it into the pan when you cook the shallots.
- Switch the parmesan cheese out for Parmigiano-Reggiano, Pecorino Romano Cheese, Grana Padano, and Pecorino can be used. Just be sure to grate it. I would not recommend using shelf-stable cheese. Use real cheese that is refrigerated.
- Add spinach after you add the cheese, and wilt it down. You can also add/serve with roasted asparagus, steamed or roasted broccoli, roasted zucchini.
- You can serve this with: a light salad with arugula, or even a Caesar salad. Bread is also a great side dish, such as focaccia.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Creamy Lemon Pasta (Pasta Al Limone)
Ingredients
- 16 oz spaghetti
- 3 tbsp unsalted butter
- 1 small shallot, minced
- 3 garlic cloves, minced
- 1 1/4 cups heavy cream
- Salt & pepper, to taste
- Zest & Juice of 1 lemon
- 1/2 cup grated parmesan cheese
- 2 tbsp fresh basil, chopped
- Crushed red pepper flakes, optional
Instructions
- Cook the pasta according to the package directions. Reserve 1 cup of pasta water.
- Melt the butter in a medium saucepot over medium heat. Cook the shallots & garlic for one minute, until fragrant. Pour in the heavy cream, then season with salt and pepper to your liking.
- Remove the sauce from the heat. Stir in the lemon zest, lemon juice, and parmesan cheese.
- Toss in the past. Add 1/4 cup of pasta water at a time, which will help the sauce coat the pasta smoothly. Toss in the pasta. Serve with extra zest, parmesan, and basil.
Notes
Storage: Keep in an airtight container in the fridge for up to 4 days.
- Reheat: You can reheat this in a pot over medium-low heat, adding a splash of cream and lemon juice to loosen the sauce as it heats up. You can also microwave it, and stirring every 30 seconds using the same method: add a splash of cream and lemon juice.
Variations:
- Add protein to this such as grilled chicken, sauteed shrimp with garlic, or grilled shrimp, shredded rotisserie chicken, or crumbled or sliced Italian sausage.
- Use roasted garlic in place of minced garlic and mash it into the pan when you cook the shallots.
- Switch the parmesan cheese out for Parmigiano-Reggiano, Pecorino Romano Cheese, Grana Padano, and Pecorino can be used. Just be sure to grate it. I would not recommend using shelf-stable cheese. Use real cheese that is refrigerated.
- Add spinach after you add the cheese, and wilt it down. You can also add/serve with roasted asparagus, steamed or roasted broccoli, and roasted zucchini.
Heavy Cream: The cream base for this sauce. I wouldn’t recommend using half-and-half, since it’s thinner and will cause the sauce to thin out. If you really want to use it, replace the heavy cream with the half-and-half, and whisk together 1/4 cup of the half-and-half with 2 tbsp of cornstarch. This will help thicken up the sauce. Whisk in more cornstarch if it isn’t as thick as you like.
Lemon: One full lemon is enough for this dish. You’ll need the zest plus the juices. It’s best not to take a shortcut with this (considering lemons are cheaper than buying lemon juice and dried lemon zest, if available in your spice section).
You can serve this with: a light salad with arugula, or even a Caesar salad. Bread is also a great side dish, such as focaccia.
Nutrition Facts
Calories
814.22Carbs (grams)
90.99 gCholesterol (grams)
117.81 mgFat (grams)
40.83 gFiber (grams)
4.13 gProtein (grams)
21.18 gSat. Fat (grams)
24.85 gSodium (milligrams)
304.77 mgSugar (grams)
5.96 gNet carbs
86.88 gThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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