Pasta al Limone (Creamy Lemon Pasta with Parmesan)
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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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)
Description
Pasta al Limone features ribbon pasta such as fettuccine or tagliatelle tossed in a creamy sauce made from butter, heavy cream, and freshly grated Parmigiano-Reggiano. Lemon zest and lemon juice infuse the sauce with a fresh citrus aroma that cuts through the richness. The sauce is warmed gently over a bowl placed on simmering water to melt ingredients smoothly without scorching.
The pasta cooks in salted water until just shy of package directions, then is transferred with some starchy water directly into the sauce bowl to help the sauce adhere. This method creates a velvety coating that clings to each strand of pasta. Freshly ground black pepper adds a subtle spice note.
For presentation, thin strips of lemon zest can be used as a garnish for added brightness and visual appeal. This pasta pairs well with light salads or grilled vegetables and is suitable as a main course for those seeking a creamy citrus pasta without tomato-based sauce.
Keep lemon intact while zesting to avoid frustration, and avoid draining pasta completely to retain usable pasta water. The gradual warming technique protects the sauce's texture, keeping it smooth and creamy.
Ingredients
- ¾ cup heavy cream up to ¼ cup more, if needed
- 3 ounces Parmigiano-Reggiano cheese freshly grated
- 4 tablespoons butter unsalted
- 1 lemon or more if you want lemon garnish as in the picture SEE NOTE, organic
- 1 pound ribbon pasta fettuccine, tagliatelle, or pappardelle
- kosher salt
- black pepper freshly ground
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 sauce ingredients gently over steaming water to melt cheese and butter smoothly.
- Reserve some pasta cooking water to incorporate into the sauce for a glossy finish and better coating.
- Zest the lemon before cutting to avoid handling slippery lemon halves.
- For garnish, peel thin strips of lemon zest without pith and slice into matchsticks to scatter on top.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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