When it comes to simple dishes, technique is everything. Pasta al Limone is a perfect example—quick and easy to put together, yet sophisticated enough for both a cozy weeknight meal or a special dinner occasion. It’s rich, creamy, and bursting with bright lemony flavor. (Not exactly light on calories, but totally worth it!) 🍝
The beauty of this dish lies in achieving that perfect balance between pasta and sauce. Each noodle should be beautifully coated with a luscious lemon sauce, without excess pooling on your plate. Unfortunately, many recipes miss the mark: adding olive oil to the pasta water (don’t do this!), boiling the pasta too long, or serving the sauce and pasta separately instead of letting them meld together.
In this recipe, we’re going to ensure that every strand of pasta is perfectly “married” to the sauce. Here’s how to achieve pasta perfection:
Tips for a Perfect Pasta al Limone 🍋💫
- Skip the Olive Oil in the Pasta Water
Adding oil to the water prevents the pasta from absorbing the sauce later on. We want the pasta to soak up all that lemony goodness! - Undercook the Pasta Slightly
Cook the pasta about 30-45 seconds less than the package instructions suggest. It will finish cooking in the sauce, absorbing more flavor and staying perfectly al dente. - Save the Starchy Pasta Water
That cloudy water is liquid gold! The starch released during boiling helps emulsify the sauce, turning it from sticky to smooth and creamy. Add it little by little until your sauce reaches the perfect consistency. - Use the Minimum Amount of Water
Boil the pasta in just enough water to keep it submerged. This increases the starch concentration in the water, making your sauce even creamier.
Final Thoughts 🌿
Pasta al Limone is a dish that shines in its simplicity. When done right, each noodle is coated in a silky, lemon-infused sauce that needs no additional toppings or embellishments. Follow these tips, and you’ll have a restaurant-worthy dish on your table in no time. Let’s get cooking! 🍋💛
Bring a large pot of salted water to a boil.
One of the biggest tricks with pasta, is using starchy pasta water. To make that water as starchy as it can be, don't add too much water to the pot. Add the minimal amount you think you will need to fully submerge and cook your pasta.
Heat cream in a large heavy-bottom pot over medium heat, stirring, until it begins to simmer. Stir in lemon zest.
Reduce the heat to low and add butter, one tablespoon at a time, stirring vigorously with a wooden spoon until fully incorporated before adding the next piece and the sauce looks saucy, creamy and emulsified. Removed from heat.
Add pasta to a pot of salted water and cook as per the package instructions. Except, cook 30-45 seconds less than what the box recommends to cook to al dente. Don't worry, pasta will finish cooking in the sauce. If you overcook the pasta, it won't absorb the sauce as well, won't get coated with sauce as well and will break.
Do not add oil to the pasta. Doing so will prevent the sauce from properly attaching to the pasta.
Using tongs, transfer your almost al dente pasta to the cream sauce, and put it back on medium heat. DO NOT DRAIN OUT THE PASTA WATER.
Sprinkle Parmesan over the pasta and add about 1/2 cup pasta cooking water that you have left behind in the pot where you cooked the pasta. Keep cooking your pasta in sauce until the cheese is melted and the pasta is cooked and evenly coated in sauce, just a couple of minutes.
YOU WILL NEED TO KEEP ADDING PASTA COOKING WATER. As you keep stirring your pasta, you will notice the liquid gets quickly absorbed. So keep adding pasta cooking water a tablespoon at a time, to get your pasta silky and saucy! Taste, season generously with salt and pepper. Stir in lemon juice and serve immediately.
Feel free to garnish with chives, lemon zest, Parmesan and/or freshly ground black pepper.
Ingredients
Directions
Bring a large pot of salted water to a boil.
One of the biggest tricks with pasta, is using starchy pasta water. To make that water as starchy as it can be, don't add too much water to the pot. Add the minimal amount you think you will need to fully submerge and cook your pasta.
Heat cream in a large heavy-bottom pot over medium heat, stirring, until it begins to simmer. Stir in lemon zest.
Reduce the heat to low and add butter, one tablespoon at a time, stirring vigorously with a wooden spoon until fully incorporated before adding the next piece and the sauce looks saucy, creamy and emulsified. Removed from heat.
Add pasta to a pot of salted water and cook as per the package instructions. Except, cook 30-45 seconds less than what the box recommends to cook to al dente. Don't worry, pasta will finish cooking in the sauce. If you overcook the pasta, it won't absorb the sauce as well, won't get coated with sauce as well and will break.
Do not add oil to the pasta. Doing so will prevent the sauce from properly attaching to the pasta.
Using tongs, transfer your almost al dente pasta to the cream sauce, and put it back on medium heat. DO NOT DRAIN OUT THE PASTA WATER.
Sprinkle Parmesan over the pasta and add about 1/2 cup pasta cooking water that you have left behind in the pot where you cooked the pasta. Keep cooking your pasta in sauce until the cheese is melted and the pasta is cooked and evenly coated in sauce, just a couple of minutes.
YOU WILL NEED TO KEEP ADDING PASTA COOKING WATER. As you keep stirring your pasta, you will notice the liquid gets quickly absorbed. So keep adding pasta cooking water a tablespoon at a time, to get your pasta silky and saucy! Taste, season generously with salt and pepper. Stir in lemon juice and serve immediately.
Feel free to garnish with chives, lemon zest, Parmesan and/or freshly ground black pepper.
Notes
