Creamy lemon pasta recipe from Campania.
Linguine al limone con panna.
I had never tried pasta with lemon until coming to live in Italy. In fact, although I’d heard of it, I couldn’t imagine that it would taste good! How wrong I was! Pasta, particularly long pasta like spaghetti, tagliolini or linguine, is absolutely divine with a fresh lemon sauce! If you have never eaten lemon pasta then this creamy linguine pasta al limone recipe is a good place to start! I promise you, it’s a match made in foodie heaven!
Lemons from Amalfi and Sorrento.
This dish is very much a Southern Italian recipe. It originated in Campania, specifically the Sorrento peninsula and the Amalfi coast. Both Amalfi and Sorrento are famous for their lemons. Although lemons are grown in all the south Italian regions, the lemons from here are considered by many to be the best!
A little lemon history!
Lemons have been grown on the Sorrento peninsula since Roman times. In fact, the Romans used to believe that lemons were an antidote to all poisons! However, lemon growing only started to become an important local industry in Campania from the 10th to 12th century.
At that time, Amalfi was actually an important independent maritime republic and trading centre. Lemons were grown mostly as a provision on long sea journeys to combat scurvy! It’s interesting that people then didn’t know about Vitamin C but they knew lemons helped in preventing scurvy.
Over time, the local farmers crossed different varieties of lemons until they succeeded in producing what are considered 2 of the best types of lemons. The Amalfi lemon, known locally as ‘Sfusato d’Amalfi , is 25% juice and has more vitamin C content than most other lemons.
The Sorrento lemon or ‘Femminello Sorrentino’ is slightly more acidic than the Amalfi lemon but also high in vitamin C and delicious eaten raw. Sorrento lemons are usually the ones used to make limoncello, another wonderful Italian lemon based product!
Different versions of pasta al limone.
It is of no surprise that lemons are a traditional ingredient in the local cuisine in this part of Italy. They are used in both sweet and savoury dishes, the most famous of the latter is probably pasta al limone! In Amalfi, they even put lemon in their coffee!
There are different versions of this recipe; with cream and without cream or with goat cheese or ricotta instead. I have already posted a recipe for spaghetti al limone with ricotta, which is a wonderful no cook recipe (You only have to cook the pasta!). When it comes to herbs, some cooks add thyme to pasta al limone, others parsley and some people use basil. Also garlic is included in some recipes and not in others!
This version of pasta al limone is with just heavy cream, Parmigiano, parsley, lemons and butter. So, just a few ingredients and although the sauce does need to be cooked, it takes only 5-10 minutes. Consequently, the whole dish can be ready in the time it takes to boil a pot of water and cook the pasta.
Other types of lemons.
If you can’t find Sorrento or Amalfi lemons, then try to use organic untreated or unwaxed lemons. The skin of other lemons isn’t really edible as they have been sprayed with pesticides or covered in a fungicide wax. I have read that you can just wash them with soap and water but I think if you’re using the zest, better not to buy non-organic fruit. Also, don’t forget not to remove any of the white pith when you grate or peel the lemons because this has a bitter taste and will spoil the flavour of the sauce!
The pasta.
Traditionally this recipe is made with spaghetti or tagliolini, but many people use linguine too. I actually prefer linguine, especially with a creamy sauce. Linguine has more surface area for the sauce to cling to. In addition, if you use linguine that has been bronze drawn (meaning made using bronze dies) it’s more porous, so absorbs more sauce too.
A sunny dish for sunny weather!
This is a perfect summer weather dish. Firstly because even though it contains cream it’s not heavy and the lemon adds such a wonderful summery flavour. Secondly, it takes very little time to make, which is great on hot days when you don’t want to spend too long in the kitchen!
If you make this recipe I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you!
Buon appetito!
You may like to take a look at these other pasta with lemon recipes. Each is made in a different way.
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Creamy linguine pasta al limone
Ingredients
- 400 g linguine (14oz) or tagliolini or spaghetti (I used bronze drawn linguine from La Molisana)
- 2 organic unwaxed lemons preferably from Amalfi or Sorrento
- 150-200 ml heavy cream (5-7floz) or Italian panna di cucina
- 50 g Parmigiano cheese (3.5oz) grated Strict vegetarians should use vegetarian parmesan
- 1 handful fresh parsley chopped
- 50 g butter (3.5oz)
- salt for pasta and to taste
- black pepper to taste
- 1 tbsp extra virgin olive oil
Instructions
- Grate off the zest/peel of the lemons being careful to leave the pith (white part). Then cut the lemon(s) in two. You want to end up with about a flat tablespoonful of zest
- Put a pot of water on to boil for the pasta. Add two half lemons to the water and squeeze the lemon juice from the second lemon into the water. When the water comes to a boil, add salt, let it come to the boil again and add the pasta.
- Meanwhile, heat the olive oil and butter in a frying pan or skillet. Add the lemon zest and let it cook just a few moments, until you begin to smell the lemon. Then add the cream to the pan, Stir well and add the grated Parmigiano cheese, a pinch of salt and ground pepper.
- Allow the cream to cook a bit, then turn it off. Add a generous sprinkling of finely chopped parsley and mix.
- Cook the pasta until just al dente according to the instructions on the packet. When the pasta is almost cooked, add a half ladle of the pasta cooking water to the lemon cream and stir it in. Save a bit more of the pasta cooking water and then drain the pasta and transfer it to the pan with the sauce
- Mix well, allowing the pasta to absorb the flavors of the sauce add a little more pasta cooking water if the sauce is too thick.
- Serve immediately, sprinkled with a little more grated lemon zest, chopped parsley and grated Parmigiano if required.
Notes
Nutrition
This recipe was originally published in 2018 but has been updated.
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If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of my autumn/winter pasta recipes cookbook!?
Elle says
Been wanting to make this & your pasta Al limone with ricotta & Basil for months!
If you had to guesstimate, how much lemon juice would you get from one lemon? We have so many dif lemon sizes here-ranging from lime size up to bigger than a baseball. I’d just like to get the lemon balance right. Though, I do tend to add a squeeze of lemon to almost everything!
So looking forward to making this!
I’ve had about 14 of your dishes as open tabs for a cple months now. As a pescetarian, I was super excited to find your tuna cabonara..gratzi mille! I never saw that on any menus in Italy.
I also made your alla norma..super yum, though the Mozzarella was a huge let-down, even though it claimed to be a proper, top quality(& very pricy!) ball. Then again, I doubt anything will ever compare again, after eating the real fresh thing over there. I’ve not met a caprese I actually enjoyed here in Australia.
Anyway, thanks again for all the inspiration & wonderful recipes!! (Though, not eating meat & being allergic to chili/hot spices & cracked black pepper somewhat limits what I can make!)
Jacqui says
Thanks for your comment Elle, I’m happy to hear you love the recipes here on The Pasta Project. Re how much juice in one lemon: obviously depends on the size and juiciness of the lemon but a medium sized lemon normally has 2-3 tablespoons of juice. Also some of the recipes with black pepper or chilli pepper can be made without. Do let me know how your pasta al limone turns out (both versions if you make them!).
Meg says
Absolutely wonderful. I prepared it yesterday and will surely repeat. The only thing I changed was cheese – 30 g parmigiano + 30 g pecorino, and I also added mint and a small chilli pepper.
Chile Monster says
I love a good creamy pasta dish. This one looks delicious! I definitely need to try it soon! It’s perfect for a comfort food night!
Sasa Kaspar says
Hi I have had recently limone pasta in restaurant with prawns and Congolese. It was delicious so I was looking for a recipe and like yours so I am going to make it and add the seafood. But I would like to know if it is possible to cook the pasta and the sauce few hours before and then heat the sauce and add the pasta just before serving.
Thank you
Jacqui says
Hi Sasa, thanks for your comment. I have never pre-prepared this dish but I would think it’s very doable. The sauce may become thicker and clumpy when made in advance but then you can smooth it out with some pasta cooking water when reheating before serving. Therefore, after you have cooked the pasta, save a cup of the cooking water before draining it. Keep the cooked pasta in an airtight container so it doesn’t dry out.
Ludovica says
Usually my mum (Neapolitan) does this recipe using tagliolini and without parsley but I have decided to give it a go and try this alternative option.
I have to say the bigger texture of spaghetti and the added flower of parsley have won over me. Fresh and delicate.
Really good!
Kayla says
I was in Italy for 6 weeks and I went to a restaurant in Sorrento where I had some of the best lemon pasta I’ve ever had in my life! I decided to use this recipe to recreate it and it was SPOT ON! I couldn’t believe I was able to recreate it and have it taste as good as it did! I did use lemons I got in Italy when I made it the first time. Now I’m back in the US and the lemons here are sooooo tiny, what a dissappointment! But I am going to see if I try to make it again if it’s still as good! Some changes I made when I made it were to add lemon juice directly to the sauce instead of pasta water as it made it even more lemony which I love!
Jacqui says
I’m thrilled this recipe was as good as what you had in Sorrento Kayla. It’s definitely a divine dish. I haven’t ever added lemon juice to the cream sauce as I thought it would make the cream curdle. But will definitely try it now!
Jen Sim says
This pasta dish looks so delicious and I can’t wait to try it. I especially love the fact that you added lemon to the pasta as I love the taste!
Alex says
An antidote to poison! Well, lemon is pretty useful. 😉 I LOVE pasta + lemon! Can’t wait to give this one a try.
Jenny says
This is a winner! The sauce and pasta are so flavorful. I love this recipe, fantastic– thank you. Give this 5 stars.
Tristin says
My mouth is literally watering after all of this lemon talk! I’ll have to make mine with just plain lemons (bummer!) since we don’t have Amalfi lemon or Sorrento lemons here. I bet it will still taste great!
Tammy says
I do love creamy pasta dishes once in a while as a treat…the fresh lemon is a lovely burst of flavor! Looks delicious!
Hayley Dhanecha says
I am a huge pasta fan. This easy and delicious recipe is worth a try and pics are stunning as well.
Aditi Bahl says
Was looking for a pasta recipe different from what I have tried so far. This was the perfect match for my desired flavors. Thanks for the share.
Bernice says
It’s hard to choose, but if I ever get to Italy I would try to head for the Campania region during lemon season. This simple pasta is a testament to the wonderful lemons grown there. It must be magical!
Petro says
Sounds so delicious! My daughter loves simple pasta recipes, can’t wait to try yours!
Jasmine says
I love this!! So easy and delicious
Marta says
We loved the flavor of the cream on this pasta. It was light and not overpowering at all. Thank you!