Pasta al Limone (Creamy Lemon Pasta with Parmesan)
Pasta al Limone (Creamy Lemon Pasta with Parmesan) is a traditional Italian recipe for a classic dish of ribbon pasta served in a cream-based sauce flavoured with lemon and parmesan cheese. The full recipe is presented here and I hope you enjoy this classic Italian version of: Creamy Lemon Pasta with Parmesan (Pasta al Limone).
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Bright, creamy, and done in 20 minutes, this Pasta al Limone is pure weeknight magic. With butter, cream, lemon, and Parmigiano-Reggiano, it’s a zesty, cheesy, no-fuss pasta that tastes way fancier than it is. Pasta is counted as one of the national foods of Italy and this simple but tasty recipe counts amongst the national dishes.
Ingredients:
180ml double (heavy) cream, with up to 4 tbsp more, if needed
85g freshly-grated Parmigiano-Reggiano cheese
4 tbsp unsalted butter
1 organic lemon, (or more if you want lemon garnish)
500g ribbon pasta, fettuccine, tagliatelle, or pappardelle
sea salt
freshly-ground black pepper
Method:
Set a large pan of water over high heat and bring to a boil.
Whilst you're wait for the water to boil, nestle a serving bowl on top of the pan.
Pour the 180ml double cream into the serving bowl. Add the freshly-grated Parmigiano-Reggiano cheese and 4 tbsp unsalted butter, and stir with a whisk. The warmth from the water below will slowly melt together the butter and cheese.
Grate the zest from the 1 lemon into the bowl, then cut the lemon in half and, cupping one hand underneath to catch the seeds, squeeze in the juice. Continue stirring the sauce gently until it’s fully combined and smooth.
When the water comes to a boil, remove the bowl and cover it with a towel to keep warm.
Salt the water generously, add the ribbon pasta, and cook it for 1 minute less than the package directs.
Transfer the pasta directly into the bowl of sauce using tongs or a spider, allowing a little pasta water to come along for the ride.
Return the bowl to the pan and stir and toss the pasta until the sauce thickens and coats the pasta. Add the extra cream if the pasta is dry. Sprinkle with freshly ground black pepper and serve immediately.
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