Creamy Lemon Pasta
Discover the zesty delight of our Lemon Pasta (Pasta al Limone). This recipe combines creamy sauce, fresh lemon zest, and Parmesan cheese for a refreshing and indulgent dish that's perfect for any occasion. Simple to prepare and bursting with flavor, it's sure to become a favorite in your kitchen.
Equipment
- Large Pot
- Knife
- 1 Skillet
- 1 Strainer
Ingredients
- 1 pound Fettuccine or Spaghetti
- 1 ¼ cup Heavy Cream
- 1/2 cup Finely grated Parmigiano-Reggiano
- 1/2 cup Pasta Water
- 4 tbsp Butter
- 2 ½ tbsp Freshly Squeezed Lemon Juice
- Fresh Parsley
- 1 ¼ tsp Lemon Zest
- Salt & Pepper To Taste
Instructions
- Bring a large pot of salted water to a boil. Add fettuccine or spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
- In a large skillet, melt butter over medium heat. Stir in heavy cream and bring it to a gentle simmer.
- Gradually whisk in finely grated Parmigiano-Reggiano until smooth and creamy. Add freshly squeezed lemon juice and lemon zest to the skillet. Stir to combine.
- Add the cooked pasta to the skillet with the sauce. Slowly pour in the reserved pasta water to help loosen the sauce and coat the pasta evenly. Toss the pasta in the sauce until well combined, adjusting with more or less pasta water to reach your desired consistency.
- Season with salt and pepper to taste. Garnish with freshly chopped parsley and parmesan cheese.
