Lemon Pasta (Pasta al Limone)
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!
Servings: 4 servings
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
Serving: 1serving | Calories: 841kcal | Carbohydrates: 84g | Protein: 23g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 334mg | Potassium: 380mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1615IU | Vitamin C: 5mg | Calcium: 244mg | Iron: 2mg