Pasta al Limone
A bright and creamy lemon pasta that combines fresh citrus flavors with a rich, buttery sauce for a quick and satisfying meal.
Ingredients
Salt
- 0.25 cup Kosher salt
Butter
- 0.25 cup unsalted butter
Garlic
- 2 cloves garlic cloves peeled and minced
Olive oil
- 3 tablespoons olive oil
Lemon zest
- 2 pieces lemon zest
Lemon juice
- 0.33 cup lemon juice
Pasta
- 16 ounces pasta of choice
Heavy cream
- 1 cup heavy cream
Pasta water
- 0.5 cup pasta water
Parmesan cheese
- 0.33 cup grated Parmesan-Reggiano about 2 ounces
Italian parsley
- a handful minced Italian parsley
Instructions
- Bring a pot of salted water to a boil and cook pasta until 1 minute under al dente.
- In a skillet, melt butter over medium heat, then add garlic, olive oil, lemon zest, lemon juice, and a pinch of salt. Turn off heat.
- Remove about 1 cup of pasta water. Add heavy cream and pasta water to the skillet, simmer for 3 minutes.
- Add cooked pasta and Parmesan, toss vigorously for 1 minute to coat evenly.
- Plate the pasta, garnish with minced parsley or black pepper.
Notes
Use fresh lemon for the best flavor and cook pasta until just under al dente for perfect coating.