Pasta al Limone

Pasta al limone is proof that a few good ingredients can make something extraordinary: silky strands of pasta glossed with lemon, cream, and Parmesan. It is bright, rich, and elegant — a 25-minute dinner that tastes like a restaurant dish.

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Servings

4 servings

Calories

540

Ingredients

• 400 g spaghetti or linguine
• 2 lemons (zest and juice)
• 200 ml double cream
• 60 g Parmesan, finely grated
• 2 garlic cloves, minced
• 40 g unsalted butter
• Salt and black pepper, to taste
• Fresh basil leaves, to garnish
• Extra Parmesan, to serve

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, reserving a cup of pasta water.
2. Melt the butter in a wide pan, add the garlic, and cook for 30 seconds until fragrant.
3. Pour in the cream and lemon juice, then simmer gently for 2 minutes until slightly thickened.
4. Add the drained pasta to the pan with a splash of pasta water and toss until glossy and coated.
5. Stir in the Parmesan and lemon zest off the heat, loosening with more pasta water as needed.
6. Serve immediately with extra Parmesan, black pepper, and torn basil.

Pro tips

• Use the starchy pasta water — it is what makes the sauce cling and shine.
• Add the Parmesan off the heat so it melts smoothly instead of clumping.
• Zest the lemons before juicing them, and avoid the bitter white pith.

Frequently asked questions