Pasta al Limone
Bright, creamy lemon spaghetti tossed with butter, a splash of cream, parmesan, and lots of lemon zest. A 25-minute pantry dinner.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published December 2, 2025
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Level
- Easy
Pasta al limone is the Amalfi Coast in a bowl: sunny, simple, and surprisingly rich. Lemon zest carries most of the flavor, since that is where the fragrant oils live, while a squeeze of juice adds the bright finish.
The sauce is an easy emulsion of butter, a little cream, parmesan, and starchy pasta water. Adding the lemon juice off the heat keeps the cream from curdling and preserves the fresh, zippy flavor.
It is the kind of dinner you can make with what is already in the fridge, yet it feels elegant enough for guests. Serve it as is, or top with sauteed shrimp, a handful of arugula, or a spoonful of toasted breadcrumbs for crunch.
- Ready in 25 minutes
- Bright lemon zest flavor
- Pantry-friendly ingredients
Ingredients
Directions
Bring a large pot of well-salted water to a boil.
Zest both lemons, then juice them. Keep the zest and juice separate.
Cook the spaghetti until 1 minute shy of al dente. Reserve 1 cup of the pasta water before draining.
While the pasta cooks, melt the butter with the olive oil in a large skillet over medium-low heat. Add the garlic and most of the lemon zest and cook for 1 minute, until fragrant but not browned.
Pour in the cream and bring to a gentle simmer for 1 to 2 minutes.
Add the drained spaghetti and 1/2 cup of the pasta water to the skillet. Toss over medium heat for 1 to 2 minutes until the sauce reduces slightly and coats the pasta.
Remove the skillet from the heat and add the parmesan in 2 additions, tossing constantly until melted and creamy.
Add 3 tbsp of the lemon juice and toss again, loosening with more pasta water as needed. Taste and add more juice, salt, and pepper until the flavor is bright and balanced.
Serve topped with basil, the remaining lemon zest, and extra parmesan.
Test-kitchen tips
- This sauce tightens as it sits, so serve right away. Revive leftovers in a skillet with a splash of water and a squeeze of lemon.
- Always add lemon juice off the heat. Boiling acid with cream can cause it to curdle and dulls the fresh lemon flavor.
- Skip the cream for a lighter version, using an extra 2 tbsp butter and a bit more pasta water to build the emulsion.
