Pasta Al Limone

Pasta Al Limone


  • 1 Meyer Lemon
  • 12 oz of Fettuccine, Linguine, Tagliatelle or Pappardelle
  • ¾ cup of heavy cream, optional if this addition is too rich for your taste
  • 6 tablespoons of unsalted butter
  • 3 oz. of freshly grated Parmigiano Reggiano
  • Kosher salt and freshly ground black pepper


  • Access to stove
  • 2 large Heavy Bottomed Pots
  • Tongs
  • Whisk
  • Ladle
  • Liquid measuring cup
  • Cheese grater or microplane
  • Cutting board
  • Chefs knife
  • Kitchen towels
  • Pasta bowl


In one pot, fill with water and bring to a roaring boil. Heavily salt the water and drop pasta. Stir occasionally.

In the second pot, zest one lemon. Cut the lemon in half and add approximately 2 tablespoons of lemon juice. Add cream, whisking often, until the liquid is just beginning to simmer; about 2 minutes. Reduce heat to medium low and whisk in butter, 1 tablespoon at a time. Once all the butter is melted and the liquid is creamy and emulsified, remove from heat.

Once the pasta reaches the state of “al dente”, ladle out 1 ½ cups of pasta cooking liquid. Add ¾ cup of pasta cooking liquid to the cream sauce and return to medium heat. Using tongs, transfer the al dente pasta to the pot with the sauce - it’s OK if a little water comes along with it! Cook, tossing often. Little by little add cheese until it’s completely incorporated into the sauce. If the sauce is too thick, add a bit more of the pasta cooking liquid. Taste and add additional season if desired. Top with more zesting of lemon.
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