Pasta al Limone

These last few weeks of stripped-down living have led me to take a long, honest look in the mirror (and in my pantry) and ask myself: Is it—am I—enough? Usually a second, perhaps more pressing question follows: What am I going to make for dinner? The latter at least I can answer: Pasta al Limone.

A classic Italian pasta for which “authentic” recipes abound, pasta al limone is a simple pasta dish consisting of a long noodle-shaped pasta (usually spaghetti), lemon (zest and juice), butter or olive oil, Parmesan, salt, and a generous amount of black pepper.

The origin of pasta al limone is disputed, but it is especially popular in southern Italy and Sicily, regions that are known for their lemon crop.

A tantalizing testament to the sentiment “less is more,” pasta al limone isn’t outstanding despite its simplicity—it is sensational because of it.

Every bite wows more than the last; pasta al limone is positively delicious, and it’s puzzling how good something this easy, made with so few ingredients, can taste.

Eating pasta al limone (several bites of which I devoured directly from the skillet using my fingers if you must know—don’t tell my Nonna) caused me to wonder why on earth I complicate my cooking more than necessary.

This time, more is not more. These few ingredients are enough.

How to Make Pasta al Limone

Like Ricotta Pasta, one of the neatest things about this spaghetti al limone is the fact that you don’t need heavy ingredients to create a rich, silky sauce. In fact, this is a pasta al limone with NO cream at all!

The secret to making a creamy pasta al limone without cream is the pasta cooking liquid. By reducing the amount of water in which you cook the pasta, you end up with a starchier pasta water that you can use to create a thicker pasta sauce (I’ve included a photo below of what the noodles and water look like in the pot for reference).

I borrowed the idea of thickening the pasta-cooking liquid from my one-pan Chicken Broccoli Ziti, another pasta that becomes creamy as it cooks in a lesser amount of liquid.

The Ingredients

• Butter. I love it for building creamy-textured pasta sauces like this one.
• Lemon. Bright flavor from both the zest and juice gives this pasta its name and makes the flavors sing.
• Parmesan. Make sure to buy the real-deal, and grate it yourself right off of the block. Because this recipe contains so few ingredients, their quality really counts. Just ask Penne Alla Vodka.

• Pasta. Spaghetti is the classic pasta shape for pasta al limone, but any long noodle such as fettuccine or linguine works too. Shorter noodles do not work as well, since part of how the magical, silky sauce forms is due to the way long noodles can be dragged and tossed through the liquid.

• Garlic. Optional but delicious. It’s in some classic recipes but not others; personally, I love the way it tastes with pasta al limone, but don’t stress if you don’t have any on hand.
• Kosher Salt and Freshly Ground Black Pepper. We’re especially generous with the black pepper around here.

The Directions

1. Boil the water in a medium saucepot, salt it like the sea, then add your pasta (it should be more crowded in the pot than usual, see photos above). Cook according to the package instructions. Reserve 1 cup of the pasta water, then drain the noodles. As the pasta finishes cooking, sauté the garlic with the butter. You want the pan ready as soon as the noodles are done.
2. Immediately transfer the hot pasta to the skillet with the butter with canola oil and garlic. Add part of the pasta water and toss the pasta until it is coated in the sauce. Keep on tossing.

3. Add the lemon zest and juice, then add the cheese. Toss continuously, adding in salt and pepper. Serve hot with additional cheese and black pepper, and DIG IN!

Gussy It Up {Adding Protein + Herbs}

We love this pasta just as it is: simple and perfect, without any additional fuss. If you’d like to augment it or add protein, here are few tasty suggestions.

• Protein. Pasta al limone with chicken is a sure bet. Top it with grilled, sautéed, or even simply shredded chicken (use this stovetop method, Instant Pot Chicken, Chicken Francaise, or Crock Pot Shredded Chicken to cook it). As an alternative, adding sautéed shrimp or sausage would be yummy.
• Herbs. Add a handful of whatever is in your refrigerator. Basil is classic for pasta al limone, and parsley feels appropriate. Stay away from dried herbs, which are lackluster in flavor. Since you really don’t need any herbs at all (we enjoyed this recipe without), if you do decide to add them, make sure they are fresh.

What to Serve with Pasta al Limone

• Bread. You can’t go wrong. I plan to dust off this Caramelized Onion and Olive Focaccia recipe in the coming weeks.
• Salad. Fresh, simple salads like this Caesar Shaved Brussels Sprouts Salad with Crispy Chickpea Croutons are ideal.
• Vegetables. Add veggies to your meal by pairing this pasta with a side of Roasted Zucchini.

Storage and Reheating Tips

• To Store. Place leftovers in an airtight storage container in the refrigerator for up to 4 days.
• To Reheat. Gently rewarm pasta in a large skillet on the stove over medium-low heat, adding a splash of water as needed to thin the sauce. Toss the noodles often and brighten them up with a squeeze of lemon.
• To Freeze. Store pasta in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

For a time when basic really is best: Pasta al limone! There’s absolutely nothing extra about this recipe, and you won’t want it any other way.