Creamy Lemon Pasta (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. A classic for the spring and summertime, it’s vibrant and bright in every bite and pairs well with a protein like shrimp or chicken too.
Reader Review: “I made the spaghetti with lemon cream sauce and it was absolutely delicious! I loved the fresh lemon zest. I used spaghetti, but I think I’ll try it with fettuccine next time. I’ll definitely make it again—it was super easy!” -Shari
This creamy lemon pasta 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 when I got home from that trip this recipe was created.
At home, this pasta has become a summer staple – it’s quick to make in 15 minutes keeping you out of the kitchen and enjoying warm weather. If you love easy pasta recipes like this, you might also enjoy my Pasta e Piselli, or my Creamy Smoked Salmon Pasta.
Reader Review: “We loved it! Easy to make and it reminded us of the flavors of Italy. I added grilled chicken for protein, so good! This is a must keep recipe.” – Patti
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 with only 6 ingredients.
- A traditional Italian recipe: A dish you’d find in Capri or Positano—without leaving your kitchen. I had so many servings of spaghetti al limone while on vacation, I knew I could create the authentic version at home!
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 Creamy Lemon Pasta
- 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 to the pan. Add 2 to 3 Tablespoons of reserved pasta water at a time, tossing continuously, until the sauce becomes smooth, glossy, and lightly coats the pasta.
- Turn off the heat and sprinkle in the Pecorino Romano and Parmesan cheeses. Toss quickly until melted and creamy, adding a little more pasta water if needed to loosen the sauce.
- Add the fresh basil leaves, torn by hand, and season with freshly ground black pepper.
Substitutions and Variations
- Try a new pasta shape: Linguini and Fettuccini work just as well.
- Add some fresh 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.
- Top with protein: Sautéed shrimp, grilled chicken, or flaky white fish are delicious 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.
- Use fresh lemon juice: It makes all the difference in the flavor. Avoid any pre-bottle juice.
Storage
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. I also recommend to not make this ahead of time, the sauce is silkiest when served immediately.
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
Creamy Lemon Pasta (spaghetti al limone)
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
- 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 to the pan. Add 2 to 3 Tablespoons of reserved pasta water at a time, tossing continuously, until the sauce becomes smooth, glossy, and lightly coats the pasta.
- Turn off the heat and sprinkle in the Pecorino Romano and Parmesan cheeses. Toss quickly until melted and creamy, adding a little more pasta water if needed to loosen the sauce.
- Add the fresh basil leaves, torn by hand, and season with freshly ground black pepper, and serve immediately.
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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We loved it! Easy to make and it reminded us of the flavors of Italy. I added grilled chicken for protein, so good! This is a must keep recipe.
That makes me so happy to hear, Patty—thank you! I’m thrilled the creamy lemon pasta brought a little taste of Italy to your table. Love the idea of adding grilled chicken too—what a perfect protein boost. So glad this one’s a keeper for you!
I I have had this recipe twice is very light and can go with as a main dish aside with other foods and does not take hours to make. I’ll make this one of my favorites.
I made the spaghetti with lemon cream sauce and it was absolutely delicious! I loved the fresh lemon zest. I used spaghetti, but I think I’ll try it with fettuccine next time. I’ll definitely make it again—it was super easy!
Thank you so much for your thoughtful comment—I’m happy you enjoyed the spaghetti with lemon cream sauce! The fresh lemon zest really brings the whole dish to life, and I love the idea of trying it with fettuccine next time. This is one of my favorite easy pasta recipes for spring and summer, and I’m thrilled it’s become part of your rotation. Let me know if you try it again!
I want to try this with lower carb pasta. Do you (or anyone else) happen to know if using pasta water from low carb pasta works the same, since you mention using the pasta water is important? Thank you.
Laura, great question! You can definitely try it with a lower-carb pasta. I’d still reserve a little pasta water, but add it just a little at a time, since some lower-carb pastas don’t release as much starch as traditional pasta. In this recipe, the butter, cream, and cheese also help bring the sauce together, so it should still work well. If you try it, I’d love to hear how it turns out!