Best Creamy Pasta al Limone Recipe
Quick and Easy
Discover the best creamy pasta al limone recipe, featuring a rich lemon sauce with butter and Parmesan. Perfect for an easy and delicious meal, ready in just 30 minutes!
A classic Italian pasta for which “authentic” recipes abound, pasta al limone is a simple pasta dish consisting of a long noodle-shaped pasta (usually spaghetti), lemon (zest and juice), butter, Parmesan cheese, salt, and a generous amount of freshly ground black pepper. The origin of pasta al limone is disputed, but it is especially popular in southern Italy and Sicily, regions that are known for their lemon crop.
Butter itself is an emulsion. When butter is heated and begins to melt, this emulsion breaks — the butterfat naturally separates from the milk solids and water. But you can prevent this by whisking the cold butter into a little hot water while it melts, thus creating a melted emulsion of butter
What does emulsified butter mean?
Beurre monté
Beurre monté refers to melted butter that remains emulsified, even at temperatures higher than that at which butter usually breaks down. Beurre monté may refer either to the melted butter sauce itself or to the method of making it.
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Creamy Pasta al Limone Recipe
Serving: 4 people
Introduction
This classic Italian pasta dish, Pasta al Limone, features a rich, creamy lemon sauce made with butter, Parmesan cheese, and heavy cream, perfect for a quick and delicious meal.
Ingredients
1 lemon
12 oz spaghetti or other long pasta
1 tbsp salt
¾ cup heavy cream
6 tbsp cold unsalted butter
3 oz finely grated Parmesan (about ¾ cup)
Freshly ground black pepper
Directions
Prepare Lemon: Using a vegetable peeler, remove two 2" strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate the remaining zest into a large pot. Cut the lemon in half and squeeze out enough juice to yield 2 Tbsp into a small bowl; set aside.
Cook Pasta: Cook pasta in a large pot of boiling heavily salted water, stirring occasionally, until very al dente.
Make Sauce: Add cream to the pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp at a time until melted and sauce is creamy and emulsified. Remove from heat.
Combine: Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to the cream sauce and return to medium heat. Using tongs, transfer spaghetti to the pot with sauce. Cook, tossing often, and adding Parmesan little by little until cheese is melted and sauce is creamy, about 3 minutes. If the sauce looks tight, add 1–2 Tbsp pasta cooking liquid. Stir in reserved lemon juice; season with more salt, if needed.
Serve: Divide pasta among bowls. Season with pepper, then top with reserved lemon zest strips.
Additional Notes
Variations: Add grilled chicken or shrimp for extra protein. For a vegetarian version, add vegetables like spinach, peas, or asparagus.
Cheese Alternatives: Pecorino Romano can be used instead of Parmesan.
Consistency: Adjust the sauce consistency with reserved pasta water.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream if needed.
Gluten-Free Option: Use gluten-free pasta to make this dish gluten-free.
Frequently Asked Questions
1. What is Pasta al Limone? Pasta al Limone is an Italian pasta dish with a creamy lemon sauce made from butter, Parmesan, and heavy cream.
2. Can I use a different type of pasta? Yes, any long pasta like fettuccine or linguine works well.
3. How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
4. Can I use lemon juice from a bottle? Fresh lemon juice is recommended for the best flavor.
5. How do I prevent the sauce from curdling? Whisk continuously when adding butter and avoid high heat.
6. Can I make this dish gluten-free? Yes, use gluten-free pasta.
7. How do I reheat leftovers? Reheat gently in a skillet over low heat, adding a splash of cream if needed.
8. Can I add protein to this dish? Yes, grilled chicken or shrimp can be added.
9. Can I use half-and-half instead of heavy cream? Yes, but the sauce may be less rich.
10. Can I add vegetables? Yes, spinach, peas, or asparagus work well.
11. How do I make the dish more lemony? Add extra lemon zest and juice to taste.
12. Can I use a different cheese? Yes, Pecorino Romano is a good alternative.
13. How do I get the sauce to the right consistency? Adjust with reserved pasta water to achieve the desired thickness.
14. Can I make the sauce ahead of time? It's best made fresh, but you can prepare the components ahead and combine them when ready to serve.
15. Is this dish vegetarian? Yes, as long as you use Parmesan made without animal rennet.
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