Macro shot of fettuccine coated in creamy lemon sauce, topped with fresh lemon zest and pepper.

5 / 8 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 Time5

Cook Time15

Total Time20

Course: Mains

Cuisine: Italian

Servings: servings

Calories: 765

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

US - Metric

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 Garnish
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.

Nutrition