🇮🇹 Italian · Pasta
🍋 Pasta al Limone
Spaghetti al Limone
Pasta al Limone is a bright, creamy Amalfi Coast classic — pasta tossed in butter, Parmigiano, and plenty of fresh lemon zest and juice for a dish that tastes like sunshine on a plate.
This dish relies on the region's famous Sfusato Amalfitano lemons, prized for their thick, fragrant peel and balanced sweetness — the technique of emulsifying butter, cheese, and pasta water into a creamy sauce (without any actual cream) mirrors the logic of cacio e pepe, just with citrus in the starring role.
Ingredients
Equipment: Large pot, Large skillet, Zester
- 400 g (14 oz) spaghetti
- 80 g (⅓ cup) unsalted butter
- 2 lemons, zested, plus juice of 1
- 80 g (1 cup) finely grated Parmigiano-Reggiano, plus more for serving
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, torn, for garnish
Method
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- Reserve at least 1 cup of pasta water before draining.
- In a large skillet, melt the butter over low heat.
- Add the drained pasta to the skillet along with a splash of pasta water, tossing to coat.
- Off the heat, gradually add the Parmigiano, tossing continuously and adding pasta water as needed to build a smooth, glossy emulsion.
- Stir in the lemon zest and juice, tossing to combine.
- Season with salt and pepper, and serve immediately, garnished with fresh basil or parsley and extra Parmigiano.
Chef Tips
- Zest the lemons before juicing them — it's much easier that way.
- Add the lemon juice off the heat and at the end — direct heat can make citrus taste sharp and less fragrant.
- Toss vigorously when combining the cheese to build a smooth, creamy emulsion rather than clumps.
Common Mistakes to Avoid
- Adding the lemon juice too early or over too much heat, dulling its bright flavor.
- Adding cheese directly to very hot pasta without care, risking clumping — work off the heat, as with cacio e pepe.
- Using bottled lemon juice instead of fresh, which lacks the same bright, fragrant quality.
Nutrition (per serving)
Health Benefits
- Vitamin C from the fresh lemon.
- A good source of calcium from the Parmigiano.
Cultural Note
This dish is deeply tied to the Amalfi Coast, where lemon trees cascade down terraced hillsides and the fruit is celebrated in everything from limoncello to this simple, elegant pasta.
Storage & Serving
Storage: Best eaten immediately — the emulsified sauce does not reheat well.
Reheating: Not recommended; make fresh for the best texture.
Serve with: A crisp white wine such as Falanghina, Grilled fish or chicken, A simple green salad