5 from 111 votes
Pasta al Limone recipe
Pasta al Limone combines olive oil, butter, lemon zest, and lemon juice with Pecorino Romano cheese, resulting in a creamy, bright, and lemony pasta. The dish is finished with coarse salt and pepper to balance the citrus sharpness, cooked by emulsifying cheese with hot pasta water. It offers a fresh, flavorful pasta experience with simple ingredients and a creamy texture.
Prep Time
5 mins
Cook Time
15 mins
Servings:
4
Calories:
761 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 3 tablespoons olive oil
- 6 tablespoons butter unsalted
- lemon zest zest of 4 lemons
- lemon this should total close to a 1/4 cup, juice of 4
- 1 cup Pecorino Romano cheese packed, freshly grated, plus more for garnish
- 1 pound pasta dried spaghetti
- salt coarse, to taste
- black pepper coarse, to taste
Instructions
- Add the oil and butter to a large saucepan and heat over low to medium heat for 1 to 2 minutes.
- Next, add in ½ of the lemon zest and cook for 2 to 3 minutes to help release some of the lemon flavor. This pasta has big bright, bold lemon flavors. If you want to tone it down, use the zest and the juice from 3 small to medium-sized lemons.
- Pour in ½ of the lemon juice and cook for 2 to 3 minutes to concentrate the flavors of the lemon even more.
- Set the pan aside.
- Drop the dried pasta into a large pot of boiling salted water and cook for 7 to 8 minutes or until al dente.
- Next, drain the pasta and add it to the lemon butter saucepan.
- Immediately add ½ cup of the hot pasta water along with the remaining lemon juice, lemon zest (reserve a little bit for garnish), cheese, salt, and pepper.
- Toss the pasta repeatedly and vigorously to melt the cheese and emulsify it with hot water and pasta to make it creamy. The sauce should not break or be stringy. If you are nervous that the sauce will not come together, start by sprinkling in and tossing the pasta with half of the cheese. Once it’s mixed in, toss it with the remaining cheese.
- Add the pasta to a bowl and serve it with additional cheese and lemon zest.
Cup of Yum
Notes
- Consume Pasta al Limone soon after preparation to enjoy optimal texture and flavor.
- Store leftovers covered in the refrigerator up to four days; do not freeze.
- Reheat gently over low heat with added water, stirring to restore sauce consistency.
- Any pasta shape can be used, though thinner pastas like spaghetti work best for sauce coating.
- With fresh pasta, cook for only 1-2 minutes; adjust timing accordingly during assembly.
- Use approximately two tablespoons of lemon juice per serving for balanced acidity.
- For more flavor, add two tablespoons chopped fresh basil or mint when serving.
Nutrition Information
Calories
761kcal
(38%)
Carbohydrates
86g
(29%)
Protein
23g
(46%)
Fat
36g
(55%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
14g
(70%)
Trans Fat
1g
(50%)
Cholesterol
71mg
(24%)
Sodium
309mg
(13%)
Potassium
280mg
(6%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
629IU
(13%)
Calcium
295mg
(30%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 761
% Daily Value*
| Calories | 761kcal | 38% |
| Carbohydrates | 86g | 29% |
| Protein | 23g | 46% |
| Fat | 36g | 55% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 309mg | 13% |
| Potassium | 280mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 629IU | 13% |
| Calcium | 295mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.