Authentic Pasta al Limone (Italian Lemon Pasta)
Authentic Pasta al Limone made the Italian way—no cream, just lemon, butter, cheese, and pasta water for a silky, bright, and easy lemon pasta recipe.
Ingredients
- 12 oz, pasta Use your favorite shape,
- 2 large lemons juice and zest
- 3 Tbsp. butter
- 1/2 cup freshly grated Parmigiano Reggiano
- 1 cup pasta water make a habit to reserve more than the recipe calls for
- salt and fresh black pepper to taste
- 1 tsp red pepper flacks optional
- fresh basil for serving
Instructions
Boil the Pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente.Before draining, reserve at least 1 cup of pasta water.. Build the Base
In a large skillet over low heat, melt the butter (or warm the olive oil).Add lemon zest red pepper flakes if using and gently heat—don’t let it brown.Create the Sauce
Add a splash (about ¼ cup) of reserved pasta water to the skillet. Stir to combine and create a light emulsion.Add the Pasta
Transfer the drained pasta directly into the skillet. Toss well to coat.Finish with Lemon & Cheese
Remove from heat. Add lemon juice and grated cheese, tossing continuously .Add more pasta water as needed until the sauce becomes glossy and creamy.Season & Serve
Taste and adjust salt and pepper. Serve immediately with extra cheese and a little more lemon zest on top.