Talk about quick! This creamy lemon pasta with Parmesan comes together in just 15 minutes with seven ingredients—most of which you probably have on hand. Inspired by classic pasta al limone, it’s all about the balance of bright lemon, rich butter, and nutty Parmigiano, swirled into a silky sauce that clings to every strand. It’s fast, comforting, and made for weeknights.
A word to the wise: when a pasta recipe is this simple, the ingredients really matter. Use fresh lemons for both the zest and juice, and spring for organic if possible—since the peel goes straight into the sauce, you want it clean and vibrant.
Why This Recipe Works
This pasta al limone may look simple—and it is—but there’s real kitchen smarts behind it. Resting the serving bowl over the boiling water gently warms the cream, melts the butter, and tempers the cheese so nothing seizes or splits. Plus, there’s less cleanup. The lemon zest and juice go in raw, preserving their fresh, floral brightness. And when you lift the pasta straight from the pot into the sauce, that little bit of starchy water helps everything cling.
The result? A silky, lemon-butter cream sauce that coats every strand. No broken sauce, no stress, just pasta magic in 15 minutes.
Notes on Ingredients
- Ribbon pasta—Fettuccine, tagliatelle, or pappardelle work beautifully. Their wide, flat shape is perfect for catching and holding onto the sauce. Use bronze-cut if you want the sauce to cling even better. Bronze creates rougher texture, which helps the sauce stick.
- Parmigiano-Reggiano—Adds umami, salt, and depth to the dish. Its granular texture helps thicken the sauce slightly as it melts. Grate it fresh if you can—pre-shredded just doesn’t melt as smoothly.
- Heavy cream—This is what gives the lemon sauce its velvety texture. It creates a luscious emulsion with the butter and cheese, thickening just enough to coat the pasta without being heavy. Stick with full-fat for the best body and richness.
- Lemon—Both the zest and juice are used to deliver full-spectrum lemon flavor—bright, floral, and tart. Always zest before juicing, and use fresh lemons (organic, if possible) since you’re using the skin.
VIDEO: How to Make Pasta al Limone
- Bring a large pot of water to a boil over high heat.
- Nestle a serving bowl on top of the pot.
- Pour the heavy cream, grated Parmesan, and butter into the bowl. Whisk until partially melted.
- Grate the zest of one lemon into the bowl, then squeeze in the juice.
- Stir the sauce gently until fully combined and smooth.
- Remove the bowl from the pot and cover it to keep warm.
- Salt the boiling water and add the pasta. Cook for one minute less than the package says.
- Use tongs or a spider to transfer the pasta straight into the bowl, letting a little pasta water come with it.
- Set the bowl back over the pot and stir until the sauce thickens and coats the pasta.
- Finish with freshly ground black pepper and serve immediately.
Common Questions
Fresh lemon juice is really the magic here—bottled just doesn’t bring the same bright, clean flavor (and definitely not the citrus oils from the zest). If you’re in a pinch, go for a high-quality, unsweetened variety—but fresh will always give you the best result.
You can, but the sauce will be lighter and less silky. If you’re simply out of cream, try full-fat milk, half-and-half, or mascarpone for a similar texture. If you’re avoiding dairy altogether, you can whisk together pasta water, olive oil, lemon zest, and juice for a looser, vegan-friendly version. Just know it won’t have that same rich finish—but it’ll still be bright, tangy, and satisfying.
It is! Pasta al limone comes from southern Italy, especially the Amalfi Coast and Campania region, where lemons are practically a way of life. That said, versions vary—some use just lemon and olive oil, others lean richer with butter, cream, and cheese like this one. Think of this as the Italian nonna who isn’t afraid of a little indulgence.
A crisp green salad with a bracing vinaigrette, roasted asparagus, sautéed spinach, or even grilled shrimp or sauteed scallops. You want something light to complement the richness, not compete with it. A glass of chilled white or rosé doesn’t hurt either.
Pro Tips
- Don’t skip the bowl-over-pot trick. It might seem fussy, but warming the cream, cheese, and butter over steam keeps the sauce from breaking and ensures it emulsifies smoothly. It’s like a DIY double boiler—and it works.
- Use pasta water like a secret weapon. When you transfer the pasta, don’t shake it dry. That little bit of starchy water helps the sauce cling, thicken, and turn glossy without adding more cream.
- Zest before you juice. It sounds obvious, but once you cut the lemon, zesting becomes a nightmare. Zest it first while it’s still whole to get the most aromatic oils with the least amount of cursing.
Storage & Reheating
Say hell to the no! This isn’t the kind of pasta that loves to be reheated. The delicate lemon cream sauce tends to separate and get oily once chilled, and the pasta will soak up most of the sauce anyway. If you’re cooking for one or two, it’s better to divide the recipe in half—or even in quarters—and enjoy it fresh. Trust me, it’s worth it.
More Creamy Pasta Recipes You’ll Love
Craving more pasta? Try this creamy blue cheese and sausage pasta with a crunch of toasted walnuts—it’s rich, bold, and unexpectedly elegant. Or go for something seaside-inspired with this easy buttery crab pasta, perfect for a special dinner without the stress. If you’re craving comfort, this simple pasta with butter and parmesan is a back-pocket classic for good reason. Looking to use up leftovers? My savory leftover pasta frittata turns yesterday’s noodles into today’s lunch win. And if you’re feeling adventurous, why not try your hand at homemade pasta dough from scratch? It’s easier than you think. Or just browse all my pasta recipes here and see what catches your eye.
Share Your Pasta al Limone Moment
If you make this creamy lemon pasta—whether exactly as written or with your own twist—I’d love to hear how it turned out. Leave a star rating, a review, and your best shot of that pasta al limone in the comments below. I read every one.–David
I had this for dinner last night and—WOW—it was incredible! I was skeptical before trying it: Lemon with pasta? How can that possibly work? But it did, and beautifully. The lemon flavor was powerful but not overwhelming, and the cream sauce brought a silkiness to the overall dish that I enjoyed with every bite.
Alan
Pasta al Limone (Creamy Lemon Pasta with Parmesan)
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.
If 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.
An LC Original
View More Original RecipesNutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
Pasta, lemons, and cream…oh my! The first time I made this recipe, it was very tart. I used the seedless lemons I always buy, and the dish just puckered your mouth. So, I tried it again using small organic lemons, and it’s now a Testers Choice recipe for me. It’s the perfect pasta dish for our family since the ingredients are always on hand.
The dish is simple to prepare, and you should have everything measured and ready to go before you start the dish. It’s just that quick to put together. The first taste is nirvana in your mouth. You have the richness of the heavy cream, the smooth texture of the fresh pasta, and then bits of lemon pulp that burst in your mouth and give you that extra little something ever so often. I served it with some sautéed chicken cutlets, and it was a fantastic meal.
The ingredients in this recipe intrigued me. I also happened to have slices of hot-smoked sockeye salmon with cracked peppercorns, mustard seeds, and lemon, along with some Meyer lemons that were calling out to be used. It sounded like they’d fit together beautifully and indeed they did.
Susan, I’m delighted that you enjoyed the recipe! I have to level up with you: I don’t know why the recipe says, “Measure the lemon juice in the bowl.” I’ve gone over all of our testers’ notes, and I’ve even gone back to the original recipe from Taunton’s Fine Cooking, and it says the same exact thing. Thank you for catching that. I will rewrite this so that people don’t stumble on it in the future I really appreciate your sharp eye!
I had this for dinner last night and—WOW—it was incredible! I was skeptical before trying it: Lemon with pasta? How can that possibly work? But it did, and beautifully. The lemon flavor was powerful but not overwhelming, and the cream sauce brought a silkiness to the overall dish that I enjoyed with every bite. The pasta works well on its own but could be served as an appetizer or a side along with red meat. However the dish is served, I believe the eater will be in awe of its unsusal and wonderful flavors.
Well, look who’s finally come around to lemon in pasta! I’m thrilled it won you over. That balance of zingy citrus and creamy silkiness gets me every time, too. And you’re right—it can totally hold its own or cozy up alongside a steak. Thanks for the rave, even if it only took, oh, years to convince you.