This creamy pasta al limone recipe is luscious and amply cheesy but still bright and fresh thanks to fresh lemon juice. Make it for dinner in just 15 minutes.
Pasta al limone is more than the sum of its parts. The Italian lemon sauce is luscious and amply cheesy but bright thanks to fresh citrus. Like in cacio e pepe and fettuccine Alfredo, the key to this weeknight pasta dinner is not an abundance of ingredients or a long slow simmer . Instead, this classic lemon pasta recipe relies on the power of emulsion—and on your patience.
You’ll follow suit with the Parmesan cheese: Allow each handful to become one with the creamy lemon pasta sauce before adding the next. Plop in the cheese all at once and you’re likely to end up with a glob that refuses to play nicely with the tangle of spaghetti . A pour of starchy pasta water gives the sauce body, but remember that you’ll add fresh lemon juice to the pot after it comes off the heat.
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