Creamy Lemon Pasta (Pasta al Limone)
Pasta al Limone is a silky, elegant Italian pasta dish built on a delicate butter-and-lemon emulsion, finished with Parmesan and Pecorino cheese. It comes together in under 20 minutes with just six ingredients.
Pasta al Limone is a silky, elegant Italian pasta dish built on a delicate butter-and-lemon emulsion, finished with Parmesan and Pecorino cheese. It comes together in under 20 minutes with just six ingredients.
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Zest the entire lemon into a small bowl. Then, cut the lemon in half and juice it into the same bowl, using a strainer to catch any seeds.
Bring a pot of water to a boil and season with salt, but not too heavily.
Add spaghetti to the boiling water and cook until it is one minute less than al dente according to package directions.
When the pasta is almost done, add a ladleful of the starchy pasta water to a separate skillet over medium heat.
Begin whisking in the cold, cubed butter a few pieces at a time to create an emulsion. Wait until the first batch is almost melted before adding the next.
Once the butter emulsion is formed, whisk in the lemon juice and zest.
Using tongs, transfer the undercooked pasta directly from the pot into the skillet with the sauce.
Toss the pasta continuously in the sauce over the heat for about a minute, allowing it to absorb the sauce and finish cooking.
Turn off the heat and add the grated Parmesan and Pecorino cheese. Toss vigorously until the sauce becomes creamy and coats the spaghetti.
Plate the pasta, twirling it into a nest in a bowl.
Garnish with thinly sliced fresh mint, if desired, and serve immediately.
Eat immediately. Emulsion sauces do not reheat or store successfully.
The emulsion is a temporary suspension of butter, pasta water, and lemon juice that coats each strand. Constant tossing keeps it creamy without cream. If it breaks, add a splash of pasta water and keep moving the pan off heat.
Yes, but the blend balances salty (Pecorino) and mild (Parmesan). All Pecorino will be sharper; all Parmesan will be milder. The 1:1 ratio is traditional.
Starchy pasta water helps stabilize the emulsion and adjusts sauce consistency. Without it, the butter and cheese seize up instead of coating evenly.
No—emulsion sauces break when reheated. Cook and serve immediately. Prep lemon zest and cheese ahead to speed assembly.
Yes. Mint adds brightness and is traditional in some regions, but the dish is complete without it.
