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5.0 from 18 votes

Pasta al Limone (Creamy Lemon Pasta with Parmesan)

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 765 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Put a large pot of water over high heat and bring to a boil.
  2. While you wait for the water to boil, nestle a serving bowl on top of the pot. Yes, a serving bowl!
  3. 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.
  4. 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.
  5. Continue stirring the sauce gently until it’s fully combined and smooth.
  6. When the water comes to a boil, remove the bowl and cover it with a towel to keep warm.
  7. Salt the water generously, add the 1 pound ribbon pasta, and cook it for 1 minute less than the package directs.
  8. 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.
  9. 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

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

% 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.