This Lemon Pasta Recipe (Pasta al Limone) yields a silky lemon sauce full of bright citrus flavor and savory Parmigiano that coats the pasta perfectly. Ready in about 25 minutes using just a few simple ingredients.
Quick Look at This Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 6
- Dietary Info: Vegetarian, can be made gluten-free
- Method: Stovetop
- Technique: Cook pasta al dente, then toss with melted butter, lemon juice, lemon zest, Parmigiano and Pecorino. Add reserved pasta water to achieve a smooth, silky sauce.
- Flavor & Texture: Bright lemon balanced with rich butter and savory cheese that cling to each strand of pasta.
A Simple Pasta That Feels Special
This is a favorite for its simplicity and bright flavor. With only a few ingredients you can make a luscious lemon-butter sauce that feels elegant but comes together quickly—perfect for weeknights or special dinners.
The sauce forms in minutes, coating the pasta with silky butter, lemon, and cheese. It’s fresh, comforting, and deeply satisfying.
Made with amore,
“This Pasta al Limone recipe is simple and elegant. The lemon adds a refreshing zing that cuts through the richness of the sauce beautifully… The sauce clings perfectly to the noodles, and the whole dish comes together quickly, making it perfect for a weeknight dinner.”
– Natalie
Table of Contents
- Quick Look at This Recipe
- A Simple Pasta That Feels Special
- Ingredients for Butter Lemon Pasta
- Variations & Substitutions
- How to Make Lemon Pasta
- Recipe FAQ’s
- Serving Suggestions
- Recipe Tips
- More Italian Pasta Recipes
- Lemon Pasta Recipe Card
Ingredients for Butter Lemon Pasta
These ingredients combine to form a silky sauce that lets the lemon shine.
- Pasta: Long pastas like spaghetti, linguine, fettuccine, bucatini or angel hair work best. Short shapes such as fusilli, gemelli or farfalle are fine too.
- Cheese: Grated Parmigiano-Reggiano and Pecorino Romano add savory, nutty richness and help thicken the sauce.
- Lemons: Freshly squeezed lemon juice and lemon zest are essential for bright flavor.
- Butter: Use good-quality butter; European-style butter provides extra richness. Salted or unsalted both work depending on preference.
See the recipe card below for full ingredient amounts.
Variations & Substitutions
- Lemon Garlic Pasta: Add a smashed garlic clove to the butter while it melts for a subtle garlic note.
- Make it Spicy: Sprinkle in red pepper flakes for heat.
- Add Protein: Serve with pan-fried chicken tenders or baked salmon for a complete main course.
- Add Veggies: Toss with roasted zucchini or asparagus for color and texture.
How to Make Lemon Pasta
This lemon-butter pasta is easy and fast. Follow the steps below and check the recipe card for a printable version.
- Bring a large pot of water to a boil and salt it generously. Cook the pasta until al dente, then drain, reserving 1/2 cup of pasta water.
- In a small bowl whisk together Parmigiano, Pecorino, and 4 tablespoons lemon juice to form a paste. Slowly add 2 tablespoons olive oil while whisking until smooth. Stir in lemon zest, salt and pepper.
- Melt 4 tablespoons butter in a large skillet over medium-high heat, then lower the heat.
- Add the drained pasta to the skillet on low heat and toss to coat with butter. Add the cheese-lemon paste and toss again. Pour in reserved pasta water a little at a time, stirring until the sauce thickens into a silky coating.
- Finish with torn basil or chopped parsley if desired and serve hot with extra Parmigiano.
Recipe FAQ’s
Yes. Parmigiano and Pecorino create a creamy texture when combined with lemon juice and starchy pasta water, so heavy cream isn’t necessary.
Pasta al Limone is associated with the Sorrento peninsula and Amalfi Coast in Campania, regions renowned for their fragrant lemons.
Use fresh, unwaxed lemons with fragrant zest. Organic lemons are ideal if you plan to use the zest.
A split sauce usually means the heat was too high or ingredients were combined too quickly. Keep the pan low and stir or whisk continuously to maintain emulsion.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a skillet over low heat, adding a splash of water and a squeeze of lemon to revive the sauce.
Serving Suggestions
Lemon butter pasta is lovely on its own or as a side. Pair it with grilled chicken, baked salmon, or roasted vegetables like asparagus, green beans, or broccoli. For dessert, light lemon treats complement the meal nicely.
My Pro Tips
Recipe Tips
- Cook pasta perfectly: Salt the water generously and cook to al dente.
- Use freshly grated Parmigiano: Finely grated cheese blends and melts into the lemon mixture more smoothly.
- Reserve pasta water: The starchy water is key to making the sauce creamy without cream.
- Juice and zest correctly: Zest before juicing and avoid the white pith, which is bitter. Roll lemons to get more juice.
More Italian Pasta Recipes
Shrimp Scampi Pasta Recipe (20 Minute Meal)
Bucatini all’Amatriciana (25 Minutes)
Shrimp Asparagus Pasta
Easy Lemon Ricotta Pasta with Asparagus
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Lemon Pasta
By: Elena Davis
Servings: 6
Prep: 5 mins | Cook: 15 mins | Total: 20 mins
Ingredients
- 1 pound spaghetti (or pasta of choice)
- 1 cup grated Parmigiano-Reggiano
- 1/2 cup grated Pecorino Romano
- 4 tablespoons freshly squeezed lemon juice (about 1–2 large lemons)
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons good-quality butter
- 2 teaspoons grated lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup reserved pasta water (have at least 1/2 cup on hand)
- Chopped fresh basil or parsley, optional
Instructions
- In a small bowl whisk Parmigiano, Pecorino, and 4 tablespoons lemon juice into a paste. Slowly whisk in olive oil until smooth. Stir in lemon zest, salt and pepper.
- Bring a large pot of water to a boil and salt generously.
- Cook pasta until al dente according to package directions, about 8 minutes. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, melt butter in a large skillet over medium-high heat, then reduce to low.
- Add drained pasta to the skillet on low heat and toss to coat with butter. Add the cheese-lemon mixture and toss. Add reserved pasta water a little at a time while stirring until the sauce thickens into a silky coating. Turn off heat.
- Toss in torn basil or chopped parsley if desired. Serve immediately with extra Parmigiano.
Notes
- Salt the pasta water well so the pasta is seasoned from within.
- Use freshly grated Parmigiano for the best texture and flavor.
- Save starchy pasta water to create a creamy emulsion without cream.
- Zest lemons before juicing; avoid the white pith. Roll lemons to maximize juice.
Nutrition (approx.)
Per serving: 489 kcal; Carbs 58 g; Protein 19 g; Fat 20 g. Nutrition is an estimate.