This lemon pasta recipe is just like the classic, simple dish I had on the Amalfi Coast in Italy when I visited – where they’re famous for growing and making all-things lemon. There they call lemon pasta “pasta al limone”. It’s creamy, lemony, and SO easy to make for a weeknight dinner!

I so fondly remember my first night in Italy – ready to try as many pasta dishes that could fit in my belly. I wanted to try all of the classics like Tagliatelle Bolognese, Cacio e Pepe, Amatriciana, etc. (the real, authentic way!). I asked our waiter, “so what’s a pasta I shouldn’t miss?” Without hesitation, he pointed to the lemon pasta on the menu.

He explained that this mystery dish is a lightly creamy, simple lemon-infused pasta dish (of course featuring the lemons grown down the road). It was absolutely incredible: lemon scented, silky and peppery, with nutty and salty undertones from finely grated Parmigiano-Reggiano. The pasta was al-dente to balance the creaminess of the lemon sauce.

This is my best interpretation of the creamy lemon pasta I ate in Amalfi, made with only a few ingredients! Don’t forget to also try these other classic Italian pasta dishes like Pasta Carbonara the Amalfi way and my Pasta alla Genovese that are just as delicious.

Lemon Pasta Ingredients

Fettuccine or spaghetti – both fettuccine and spaghetti are classic pastas used for lemon pasta. I particularly love fettuccine!
Heavy cream – heavy cream is the base for classic creamy lemon pasta. There’s really no good substitute for it!
Parmigiano-Reggiano – Parmigiano-Reggiano is the traditional cheese used, adding both flavor and texture.
Butter – butter enhances the flavor of the lemon.
Fresh lemon juice – lemon juice cuts the richness of the cream.
Lemon zest – lemon zest adds true lemon flavor.
Black pepper – black pepper adds a subtle peppery flavor!

How to Make Lemon Pasta

Making lemon pasta is so easy! The full instructions and step-by-step video are in the recipe card below!

Step 1: In a large skillet, add butter, lemon juice and zest over medium heat. Stirring occasionally, let the butter melt and simmer for 20 seconds. Pour in the cream, black pepper, and salt to taste.

Step 2: Over medium/low heat, bring the cream mixture to a very gentle simmer. Once simmering, start boiling your pasta. Let the cream mixture thicken and reduce by about one-quarter while your pasta is boiling. Stir often. Cream mixture will reduce by one-quarter in about 10 minutes.

Step 3: Add parmesan cheese and toss over low heat. Drain pasta and use tongs to toss pasta into the cream mixture.

Step 4: Plate with more black pepper, cheese, and a sprinkle of lemon zest.

Close up of lemon pasta in a large, dark pan garnished with a lemon slice

What to Serve With Lemon Pasta

My favorite way to serve lemon pasta is as a first course (that’s how many Italians do it!). If you serve lemon pasta as a main dish, I recommend these fresh side dishes to accompany it:

A salad, like this Italian Salad or Caprese Salad
A simple vegetable like Broiled Asparagus or Roasted Green Beans
Bread, like Garlic Bread
Variations and Substitutions: add in Parmesan Crusted Chicken or a piece of Poached Salmon for added protein, and swap heavy cream for half-and-half to lighten things up!

Storage and Reheating Tips

Lemon pasta is best enjoyed right away, hot! If you have any leftovers, store them in an airtight container once cooled completely for 2-3 days. Reheat gently in the stove or in the microwave with an extra splash of cream to refresh.