This lemon pasta is incredibly simple yet packs a flavor punch with lemon-scented cream sauce that’s silky, peppery, and bursting with cheesy parmesan goodness that coats each piece of pasta. It’s a true Italian masterpiece. Not to mention it’s such an easy dinner!
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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.
My Pro Tip
Pro Tips for Success
Zest lemons before juicing them.
Pasta should be al-dente, with a nice bite to it!
If the cream mixture reduces by one-quarter before the pasta is done cooking, keep cream mixture on very low heat, stirring occasionally, until the pasta is done.
This pasta is best served right away, hot!
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.
More Pasta Recipes You’ll Love!
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BEST Shrimp Scampi Pasta Recipe
Dinner
Creamy Pasta Primavera
Easy Weeknight Dinners
Mushroom Pasta
If you’ve tried this Lemon Pasta Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Lemon Pasta (Pasta al Limone)
Ingredients
- 1 pound fettuccine or spaghetti
- 1 ¼ cup heavy cream
- ½ cup finely grated Parmigiano-Reggiano, plus more to garnish
- 4 tablespoons butter
- 2 ½ tablespoons fresh lemon juice
- 1 ¼ teaspoon lemon zest, packed
- 1 teaspoon black pepper
- Salt, to taste
Instructions
- 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. Stir.
- 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 8-10 minutes.
- Add parmesan cheese to sauce and stir over low heat. Drain pasta and use tongs to toss pasta into the cream mixture.
- Serve right away. Plate with more black pepper, cheese, and a sprinkle of lemon zest.
Video
Notes
- Zest lemons before juicing them.
- Pasta should be al-dente, with a nice bite to it!
- If the cream mixture reduces by one-quarter before the pasta is done cooking, keep cream mixture on very low heat, stirring occasionally, until the pasta is done.
- This pasta is best served right away, hot!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had leftover double cream for a caramel recipe and was browsing through cream inspired recipes and found this one!
I lived in Somma Vesuviana, in the Campania region, for a year and came to love something similar to this! I have found that when I try and make this I can’t taste the lemon flavor as much as I want so stopped trying. I thought, ‘what the hell,’ and decided to make a version of this for dinner and loved it! I must admit that used bacon, onion, and tortellini. Also, I used the zest of three lemons and the juice of two! I was a little nervous that it might be a much, but it was not at all too much! In fact the lemon flavor really shined, but did not overpower.
I cooked the bacon in butter, removed. Cooked the onion and removed. Added the zest (of the three lemons) and black pepper. Added the cream. Once it thickened I added the cheese in portions (in case of lumpiness). I added the cooked tortellini and some of the pasta water and let it thicken. Then I added green onions and all the lemon juice and let that thicken, which took enough time for me to the dishes thus far. Once it looked amazing I added arugula and as that cooked down just a little I chopped some basil and dill. Capers to finish it off.
Ohhhh man!
Thanks for inspiring me to try this again! 🙂
Hi Laura,
WOW, love all your additions! Thanks for sharing. Your version sounds amazing! I’m sure with all of your time in Italy, it must have been truly wonderful to taste those flavors again 🙂
Best,
Grace
We just return to Australia from 2 weeks in Italy and discovered Pasta al Limone while there. I have to say your recipe is amazing… almost identical to the fabulous version we had in Sorrento. I will definitely make it again, and highly recommend to others – very authentic flavours – thank you so much for sharing Grace – bon appetit!
Hi Caroline,
Wow, what a compliment! Thanks so much for letting me know. It’s truly appreciated!
Grace
Yum! I love lemon pasta and this is so easy. Ive made it with shrimp, scallops and chicken so far.
Hi Paula,
Yum, sounds delish! Thanks for sharing 🙂
Grace
After having lemon pasta on the Amalfi Coast, I came home craving something similar. This recipe did the trick! It is SO GOOD! So glad I found this recipe! Highly recommend.
Hi Maria,
This made my day! Thanks so much for your comment 🙂
Grace
My family loved it!
Hi Beth,
Thanks so much for the comment! So happy the pasta was good 🙂
Grace
This was amazing! It was so light an refreshing. I added mushrooms and broccoli to it as well. My family loved it.
Hi Rana,
This is so great to hear. Love the mushroom and broccoli additions.
Grace
Wow, this was incredible! So simple to pull together, but so so delicious. Dare I say I like this even more than a mac & cheese?! I added onions, garlic, and dried parsley to simmer with the other ingredients and upped the lemon juice because I didn’t have any zest on hand. If you’re making this, my only suggestion is to reserve some pasta water to thin the sauce, especially if it will be sitting on the stove for longer than called for (which was my case). I ended up using almost a cup of pasta water to get the consistency I wanted.
Hi Taylor,
Love your ideas, especially the pasta water trick to help keep things fresh if you’re not serving right away! And agreed…mac and cheese, watch out!!
Grace
Indeed my most favorite
Loved this recipe. Will make this my go to lemon pasta dish!
Hi Grace,
I’m glad you like it as much as me!!
Grace
My favorite lemon pasta recipe for sure! Hubby Loves it too!
Hi Fellow Grace!
I’m so glad you two love it as much as I do! Thanks for letting me know 🙂
Grace
Loved
Fantastic to hear!
Grace