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Pasta al limone


For 2-3 servings

  • 1 tablespoon olive oil
  • 1½ tablespoons salted butter
  • 2 tablespoons garlic, chopped
  • ? cup heavy cream
  • 1 cup pasta water
  • 1 lemon, zested and juiced 
  • ¾ cup freshly grated parmesan cheese, plus more for garnish
  • 8 ounces spaghetti
  • salt
  • Black pepper

A yummy Italian dish full of sun

Simple and so creamy, can be eaten all year long.

pasta al limone
pasta al limone


  1. 1. Bring a pot of water to boil.
    2. Grate parmesan into a bowl. Zest and juice one lemon, separating both. Set aside.
    3. Add spaghetti to boiling water and start working on the sauce.
    4. Add oil, butter and garlic to a saucepan and sauté over medium heat.
    5. Add heavy cream and bring to a simmer and whisk. Stir in ¾ of lemon zest and stir.
    6. When spaghetti is very al dente, reserve 1 cup of pasta water. Drain pasta and add spaghetti to sauce.
    7. Add ¼ cup of pasta water and half of parmesan cheese. Using tongs, stir constantly until parmesan evenly dissolves. Add lemon juice, stir, then add remaining parmesan and stir. Add more pasta water if sauce is too thick. If too watery, add more parmesan.
    8. Top with remaining lemon zest, extra fresh parmesan, a grind of black pepper.
pasta al limone

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