Lemon pasta (pasta al limone in Italian) is more than the sum of its parts. It is luscious and amply cheesy, but bright thanks to fresh lemon juice and zest. Like in cacio e pepe and fettuccine Alfredo, the key to this weeknight dish is not an abundance of ingredients (there are only five) or in a long slow simmer (it takes just 15 minutes start to finish). Rather, this creamy lemon pasta recipe relies on the power of emulsion and your patience to execute it: Work one tablespoon of butter at a time into the cream, whisking until it melts and incorporates completely into the lemon sauce, before adding the next one.
Follow suit with the Parmesan cheese: add it slowly, allowing each fine shred to enrobe the spaghetti (or linguine if you’d like)—plop the cheese in all at once and you’re likely to end up with a glob that refuses to play nicely. Reserve some of the starchy pasta cooking water to give the sauce body (and loosen it if necessary). Finally, don’t be shy with adding salt and tasting as you go. This dish will likely require more seasoning than you think to strike a perfect balance. If you’re in need of more guidance, check out this video.
Looking for a side dish? This classic pasta pairs well with a big green salad or a mix of fresh and pickled vegetables via our Giardiniera Antipasto Platter.
Editor’s note: This recipe was originally published in September 2018.
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Ingredients
4 servings
1
lemon
12
oz. spaghetti or other long pasta
Kosher salt
¾
cup heavy cream
6
Tbsp. unsalted butter
3
oz. finely grated Parmesan (about ¾ cup)
Freshly ground black pepper
Preparation
Step 1
Using a vegetable peeler, remove two 2″-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest into a large pot (like a Dutch oven). Cut lemon in half and squeeze out enough juice to yield 2 Tbsp. into a small bowl; set aside.
Step 2
Cook pasta in another large pot of boiling heavily salted water, stirring occasionally, until very al dente (pasta will finish cooking in the sauce).
Step 3
Meanwhile, add cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat.
Step 4
Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook, tossing often and adding Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. If sauce looks tight, add 1–2 Tbsp. pasta cooking liquid. (Cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things.) Stir in reserved lemon juice; season with more salt, if needed.
Step 5
Divide pasta among bowls. Season with pepper, then top with reserved lemon zest strips.
Lemon pasta (pasta al limone in Italian) is more than the sum of its parts. It is luscious and amply cheesy, but bright thanks to fresh lemon juice and zest. Like in cacio e pepe and fettuccine Alfredo, the key to this weeknight dish is not an abundance of ingredients (there are only five) or in a long slow simmer (it takes just 15 minutes start to finish). Rather, this creamy lemon pasta recipe relies on the power of emulsion and your patience to execute it: Work one tablespoon of butter at a time into the cream, whisking until it melts and incorporates completely into the lemon sauce, before adding the next one.Follow suit with the Parmesan cheese: add it slowly, allowing each fine shred to enrobe the spaghetti (or linguine if you’d like)—plop the cheese in all at once and you’re likely to end up with a glob that refuses to play nicely. Reserve some of the starchy pasta cooking water to give the sauce body (and loosen it if necessary). Finally, don’t be shy with adding salt and tasting as you go. This dish will likely require more seasoning than you think to strike a perfect balance. If you’re in need of more guidance, check out this video.Looking for a side dish? This classic pasta pairs well with a big green salad or a mix of fresh and pickled vegetables via our Giardiniera Antipasto Platter.Editor’s note: This recipe was originally published in September 2018.All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.Ingredients4 servings1lemon12oz. spaghetti or other long pastaKosher salt¾cup heavy cream6Tbsp. unsalted butter3oz. finely grated Parmesan (about ¾ cup)Freshly ground black pepperPreparationStep 1Using a vegetable peeler, remove two 2″-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest into a large pot (like a Dutch oven). Cut lemon in half and squeeze out enough juice to yield 2 Tbsp. into a small bowl; set aside.Step 2Cook pasta in another large pot of boiling heavily salted water, stirring occasionally, until very al dente (pasta will finish cooking in the sauce).Step 3Meanwhile, add cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat.Step 4Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook, tossing often and adding Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. If sauce looks tight, add 1–2 Tbsp. pasta cooking liquid. (Cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things.) Stir in reserved lemon juice; season with more salt, if needed.Step 5Divide pasta among bowls. Season with pepper, then top with reserved lemon zest strips.Photo by Chelsie Craig, Food Styling by Kate Buckens