Spaghetti with Lemon Cream Sauce (Spaghetti al Limone)
This spaghetti with lemon cream sauce or spaghetti al limone is a traditional Italian recipe that’s so simple to make and ready in less than 30 minutes. It’s one of our favorite weeknight dinners and pairs perfectly with a light protein like grilled shrimp or chicken.
This Spaghetti with Lemon Cream Sauce instantly takes me back to the Amalfi Coast. I still remember sitting on a bench in Capri, surrounded by lemon trees, each branch heavy with the brightest, most fragrant lemons I’ve ever seen. Lemon pastas were on every menu, and I couldn’t get enough of them.
At home, this pasta has become a summer staple—especially with a glass of chilled white wine and something simple off the grill like shrimp or chicken. If you love easy pasta recipes like this, you might also enjoy my Pasta e Piselli, Creamy Smoked Salmon Pasta, or browse all pasta recipes here.
Table of Contents
Why You’ll Love This Recipe
- Ready in less than 30 minutes: From boiling the pasta to finishing the sauce, this is the perfect weeknight dinner.
- Big flavor with just a few ingredients: A restaurant-worthy dish that’s simple for anyone to make.
- Feels straight from Italy: A dish you’d find in Capri or Positano—without leaving your kitchen.
What Is Spaghetti al Limone(Spaghetti with Lemon Cream Sauce)?
Spaghetti al Limone is a creamy lemon pasta from southern Italy, especially popular along the Amalfi Coast. It’s made with olive oil, butter, lemon zest and juice, and finished with a bit of cream and Italian cheese for richness. The result is a light but luscious sauce that clings to long pasta like spaghetti or linguine. You’ll find versions with or without cream, but this one strikes the perfect balance of silky and tangy.
Pro Tip: If you’re adding cheese, always take the pan off the heat first—this helps avoid clumping and keeps the sauce glossy and smooth.
Ingredients
- Spaghetti – The perfect pasta shape for soaking up lemony sauce
- Lemons (zest + juice) – Bright, fresh, and the star of the dish
- Pecorino Romano + Parmesan – Salty, nutty cheeses to melt into the sauce
- Olive oil + butter – Adds richness and smooth texture
- Heavy cream – Just a touch for silkiness
- Fresh basil – Adds a pop of freshness
- Reserved pasta water – Helps bind the sauce and coat the pasta
How to Make Spaghetti with Lemon Cream Sauce
- Cook the spaghetti in generously salted water until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large sauté pan over medium-low heat, warm the olive oil and butter. Stir in the lemon zest and cook for 30 seconds to release its oils.
- Add the cream and lemon juice, stir, and simmer gently for 2 minutes to slightly thicken the sauce.
- Add the cooked spaghetti and 1/2 cup of reserved pasta water to the pan. Toss to coat evenly.
- Turn off the heat and sprinkle in the Pecorino and Parmesan cheeses. Stir quickly until melted and smooth. Add more pasta water as needed to loosen the sauce and create a glossy texture.
- Stir in the chopped basil. Season with freshly ground black pepper to taste.
- Serve immediately, topped with extra cheese and a drizzle of olive oil if desired.
Substitutions and Variations
- Pasta shape: Linguini and Fettuccini work just as well.
- Herbs: Herbs are optional, but they add a fresh burst of flavor. Fresh mint or parsley would also work beautifully.
- Vegan version: Skip the cheese and cream. Add a touch more lemon zest and extra fresh herbs.
- Add-ins: Top with sautéed shrimp, grilled chicken, or flaky white fish to make this a heartier main.
Expert Tips
- Don’t skip the reserved pasta water! It’s key to binding the sauce and giving it a glossy texture.
- Add cheese off heat: To prevent clumping or curdling, stir the cheese in once the pan is off the burner.
- Low and slow: Simmer the cream gently—too high heat can cause it to break.
- Protein pairings: This pasta shines alongside grilled shrimp, fish, or a simple lemony chicken breast.
- Taste before salting: Pecorino Romano is naturally salty, and your pasta water is salted too. Always taste the sauce before adding additional salt—you might not need any at all.
What to Serve with Spaghetti with Lemon Cream Sauce
- Grilled shrimp or lemony chicken breast
- A crisp arugula salad with shaved fennel
- Roasted or grilled asparagus, zucchini, or yellow squash
Storage and Freezing
This pasta is best served fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat gently in a pan with a splash of water or cream to bring the sauce back to life. Avoid freezing—the cream and lemon can separate and change the texture.
FAQs
Let it simmer gently for a few minutes to reduce. If needed, add a bit more cheese or a splash of reserved pasta water to help it bind.
Remove it from the heat immediately and try adding in a couple of tablespoons of pasta water or more cream.
Yes! It’s great over sautéed chicken, pan-seared fish, or even as a drizzle over grilled veggies.
You can make it a few hours ahead and reheat gently, but it’s best fresh. If reheating, warm it slowly and add a splash of cream to revive the texture.
More Easy Pasta Recipes
- Smoked Salmon Pasta https://italyinyourkitchen.co/creamy-smoked-salmon-pasta/
- Creamy Lobster Pasta https://italyinyourkitchen.co/creamylobsterpastarecipe/
- Past e Piselli https://italyinyourkitchen.co/pasta-e-piselli-pasta-and-peas/
Spaghetti with Lemon Cream sauce
Equipment
- Large pot (for boiling pasta)
- large sauté' pan
Ingredients
- 16 ounces spaghetti
- 2 lemons, zested
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup grated Pecorino Romano cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 2-3 tablespoons fresh basil leaves chopped
- Salt to taste
- Freshly ground black pepper to taste
- Reserved pasta water
Instructions
- Cook the spaghetti in generously salted water until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large sauté pan over medium-low heat, warm the olive oil and butter. Stir in the lemon zest and cook for 30 seconds to release its oils.
- Add the cream and lemon juice, stir, and simmer gently for 2 minutes to slightly thicken the sauce.
- Add the cooked spaghetti and 2 tablespoons of reserved pasta water to the pan. Toss to coat evenly.
- Turn off the heat and sprinkle in the Pecorino and Parmesan cheeses. Stir quickly until melted and smooth. Add more pasta water as needed to loosen the sauce and create a glossy texture.
- Add the fresh chopped basil. Season with freshly ground black pepper.
- Serve immediately, topped with extra cheese and a drizzle of olive oil if desired.
Notes
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- Don’t skip the reserved pasta water! It’s key to binding the sauce and giving it a glossy texture.
- Add cheese off heat: To prevent clumping or curdling, stir the cheese in once the pan is off the burner.
- Low and slow: Simmer the cream gently—too high heat can cause it to break.
- Protein pairings: This pasta shines alongside grilled shrimp, fish, or a simple lemony chicken breast.
- Taste before salting: Pecorino Romano is naturally salty, and your pasta water is salted too. Always taste the sauce before adding additional salt—you might not need any at all.
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