Pasta al Limone (Creamy Lemon Pasta with Parmesan)
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
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Servings
4 servings
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Calories
765 kcal
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Course
Main Course
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Cuisine
Italian
Pasta al Limone (Creamy Lemon Pasta with Parmesan)
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Bright, creamy, and done in 20 minutes, this Pasta al Limone is pure weeknight magic. With butter, cream, lemon, and Parmigiano-Reggiano, it’s a zesty, cheesy, no-fuss pasta that tastes way fancier than it is.
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Ingredients
- ¾ cup heavy cream up to ¼ cup more, if needed
- 3 ounces freshly grated Parmigiano-Reggiano
- 4 tablespoons unsalted butter
- 1 organic lemon (or more if you want lemon garnish as in the picture SEE NOTE)
- 1 pound ribbon pasta fettuccine, tagliatelle, or pappardelle
- kosher salt
- freshly ground black pepper
Instructions
- Put a large pot of water over high heat and bring to a boil.
- While you wait for the water to boil, nestle a serving bowl on top of the pot. Yes, a serving bowl!
- Pour the ¾ cup heavy cream into the serving bowl. Add the 3 ounces freshly grated Parmigiano-Reggiano and 4 tablespoons unsalted butter, and stir with a whisk. The warmth from the water below will slowly melt the butter and cheese.
- Grate the zest from the 1 organic lemon into the bowl, then cut the lemon in half and, cupping one hand underneath to catch the seeds, squeeze in the juice.
- Continue stirring the sauce gently until it’s fully combined and smooth.
- When the water comes to a boil, remove the bowl and cover it with a towel to keep warm.
- Salt the water generously, add the 1 pound ribbon pasta, and cook it for 1 minute less than the package directs.
- Transfer the pasta directly into the bowl of sauce using tongs or a spider, allowing a little pasta water to come along for the ride.
- Return the bowl to the pot and stir and toss the pasta until the sauce thickens and coats the pasta. Add the extra cream if the pasta is dry. Sprinkle with freshly ground black pepper and serve pronto!☞ TESTER TIP: Tip in more cream if the pasta looks dry.
Notes
- Warm your sauce ingredients gently—Using the bowl-over-pot method creates a steam bath that melts everything slowly and evenly. It keeps the sauce smooth and creamy, never greasy.
- Let that pasta water work for you—Don’t drain the pasta too well. That starchy water is liquid gold—it helps bind the sauce and gives it that gorgeous glossy finish.
- Zest while the lemon’s still whole—Once you cut it, it’s a slippery mess. Zest first, curse less.
- Optional GarnishIf you'd like a decorative lemon garnish as in the photos, finely peel the second lemon (avoiding the bitter pith), then slice the zest into thin matchstick strips using a sharp knife. Scatter them over the pasta just before serving.
- Warm your sauce ingredients gently—Using the bowl-over-pot method creates a steam bath that melts everything slowly and evenly. It keeps the sauce smooth and creamy, never greasy.
- Let that pasta water work for you—Don’t drain the pasta too well. That starchy water is liquid gold—it helps bind the sauce and gives it that gorgeous glossy finish.
- Zest while the lemon’s still whole—Once you cut it, it’s a slippery mess. Zest first, curse less.
Nutrition Information
Show Details
Serving
1portion
Calories
765kcal
(38%)
Carbohydrates
89g
(30%)
Protein
24g
(48%)
Fat
35g
(54%)
Saturated Fat
21g
(105%)
Monounsaturated Fat
9g
Trans Fat
0.5g
Cholesterol
95mg
(32%)
Sodium
362mg
(15%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 765 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 765kcal | 38% |
| Carbohydrates | 89g | 30% |
| Protein | 24g | 48% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 95mg | 32% |
| Sodium | 362mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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