Pasta al limone is an emblematic dish of the Amalfi Coast, where lemon trees grow on terraces on cliffs facing the Mediterranean. Amalfi lemons, with their thick and fragrant skin, give this dish an unmatched freshness that has become a symbol of the Italian summer. It is the pasta that Campania grandmothers prepare when the heat prevents cooking heavy sauces.
Italian
Lemon Pasta
Pasta al Limone from Italy: traditional step-by-step recipe, with chef tips and clear timings.
- Italy
- Main course
- Vegetarian
- Light
- easy
- lactosa
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 490 kcal
- Protein 16 g
- Fiber 2.5 g
- Carbohydrates 58 g
- Fat 22 g
- Sodium 420 mg
Story behind the dish
Preparation
Pasta al Limone is a preparation from Italy with easy difficulty. Reserve about 22 minutes in total (10 for mise en place and preparation, 12 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of thin spaghetti.
- Have ready: Juice of 3 large lemons.
- Have ready: Zest of 2 organic lemons.
- Have ready: 80 g of grated Parmesan cheese.
- Have ready: 60 g of butter.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook the pasta in generously salted water until al dente.
Cook the pasta in abundantly salted water until al dente, reserving a glass of the starchy cooking water. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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While the pasta is cooking
While the pasta is cooking, melt the butter over low heat in a large frying pan and add the lemon zest, cook for a minute.
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Pour the cream and lemon juice
Pour in the cream and lemon juice, let it reduce for 3 minutes over low heat without boiling.
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Add the drained pasta to the pan with the lemon sauce and…
Add the drained pasta to the pan with the lemon sauce and mix, adding cooking water to adjust the consistency.
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Remove from heat
Remove from the heat, add the grated Parmesan and stir vigorously until you obtain a silky and shiny cream.
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Serve immediately with fresh lemon zest.
Serve immediately with fresh lemon zest, white pepper and basil leaves.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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