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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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.
Excellent delicious pasta for those of us that are allergic to garlic, it was easy and very delicious with my teriyaki salmon and sourdough bread. My husband loved it too abacus makes enough to freeze for another time.
Hi Sherry,
I’m so glad you were able to enjoy it! Thanks so much for your note ๐
Grace
This pasta is so delicious. If I had one meal left in my life, Iโd eat this!! I use Bucatini noodles instead of Fettuccini.
Hi Janet,
This is the best compliment! Thank you so much for your review.
Grace
This was delicious! We paired with some shrimp and it was a perfect combo!
Hi Melissa,
Love the shrimp addition! Thanks for letting me know!!
Grace
Tasted amazing, for someone new to cooking I was very impressive with how easy to make as well.
Easy and full of flavor! Lemony & silky sauce for the fresh fettuccini we made, was perfect on it.
Adrienne,
Thanks so much for sharing your review! Love the fresh fettuccine touch ๐
Grace
This was a fantastic quick dish, and easily translated to a single serving. Bright, peppery and rich – yum! I love when I have the few required ingredients on hand to whip up an easy, satisfying dinner.
Marie,
I’m so happy it turned out well! Thank you for letting me know!
Grace
I just tried making a sauce for the first time so I was very nervous since I am always afraid of cream sauces ( milk sensitivity ) . I watered down the lovely smelling sauce with a few tablespoons of pasta water , since I saw where someone else did as well. It tastes like lemon fettuccine mixed with lemon pound cake ( donโt know if that is quite what I was going after , but hey , that is how my son described it ) ! Thank you for the lovely recipe !!!! Itโs our New Yearโs night dinner and you helped make it special ๐๐๐ฅ๐๐พ!!! Happy New Year to you and all โผ๏ธโผ๏ธโผ๏ธโผ๏ธโผ๏ธ
Hi Irene,
Thank you so much for your review! I’m so glad you loved the recipe. Happy New Year to you and your family!!
Grace
This recipe is so good. I added shrimp and also made some fish on the side for my sis who doesnโt eat shrimp. Wonderful recipe. Nice in lemony. Just the Way I like it.
Hi Virginia,
Yum, I love the seafood addition. Thanks for letting me know it turned out well! Happy New Year!
Grace