Go Back
–+ servings
Creamy lemon spaghetti served in a wite bowl with fresh herbs, with a fork and knife twirling the pasta.

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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Pasta, Side Dish
Cuisine Italian
Servings 4 people
Calories 712 kcal

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

 
      • 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.

Nutrition

Serving: 1servingCalories: 712kcalCarbohydrates: 93gProtein: 21gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 63mgSodium: 226mgPotassium: 395mgFiber: 5gSugar: 6gVitamin A: 766IUVitamin C: 35mgCalcium: 206mgIron: 2mg
Tried this recipe?Let us know how it was!