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
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!?
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!
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!
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!
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!
An antidote to poison! Well, lemon is pretty useful. 😉 I LOVE pasta + lemon! Can’t wait to give this one a try.
This is a winner! The sauce and pasta are so flavorful. I love this recipe, fantastic– thank you. Give this 5 stars.
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!
I do love creamy pasta dishes once in a while as a treat…the fresh lemon is a lovely burst of flavor! Looks delicious!
I am a huge pasta fan. This easy and delicious recipe is worth a try and pics are stunning as well.
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.
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!
Sounds so delicious! My daughter loves simple pasta recipes, can’t wait to try yours!
We loved the flavor of the cream on this pasta. It was light and not overpowering at all. Thank you!
Wow, I love the idea of adding lemon to a creamy sauce! So tasty and different from what I have tried – I must make this ASAP!
just amazing
Rarely have I tasted such delicious pasta!
I’m very happy to hear you loved this recipe Chandu. I also think it’s amazing!
This pasta is ridiculously good. A solid 5 stars from me.
Thanks for your comment Mel. I apologize for not answering sooner. I agree with you this is definitely a 5 star dish of pasta!
Looking forward to trying this, but I’m a little confused on the use of chopping both lemons… the directions say to zest the two lemons, then to chop them both in half. One or two halves of one lemon is then put into the pasta water….but then there’s another chopped lemon left over? Seems a bit of a waste to chop it in half if it’s not going to be used for anything…? 🙂
Hi Dan thanks for your message. I have corrected the recipe to make it clearer. One lemon (cut in half) is added to the pasta cooking water whilst the juice from the second lemon is squeezed into the pasta cooking water.
Hi Jacqui. The explanation or correction still confuses. You repeat “pasta cooking water” for both lemons. Do you mean that one lemon gets squeezed into the reserved water which will then be mixed with the pasta at the end? Thank you
Hi Tamim, thanks for your comment. Perhaps I need to make the instructions clearer than I have! You need 2 lemons to get enough zest. Then you put one half lemon or two halves into the pasta cooking water, plus the juice from the second lemon. Towards the end you add some of the lemony pasta cooking water to the sauce and more if you need to once you’ve mixed the pasta with the sauce. Let me know if you have more questions. I’m always happy to help!
Thanks for sharing your recipe!
Before the lockdowm period because of COVID, I went to Sorrento and tried the tagliolini al limone at the L’Antica Trattoria and fell in love with the dish. Couldn’t find the recipe until now.Thank you so much!
Fernando – I went to the same restaurant and had the same dish. One of the best experiences I ever had. I also just recently went online to find out how to make it and here we are. I have made it twice already and have ideas for the third try. It keeps getting better.
Dear Jacqui, the recipe was wonderful and more enjoyable than most pasta lemone i’ve had. also, i don’t want to make trouble and i understand if you choose not to post my message, but: first, congratulations on being awarded 3rd place in the best italian recipes listing. but i checked out the recipes in the two sites picked 1 and 2, and their recipes seemed heavy-handed and lacked the great variety of pasta recipes you show us. yours feel and taste authentic. the others remind me of many home cooks in the usa. you deserve all the praise you receive.
Hi Henry, thanks so much for your comment! I’m so pleased you liked this pasta al limone recipe! I also think it’s one of the best! And thank you too for your comment about my site. My aim is to share authentic Italian pasta recipes, be they traditional or contemporary, and introduce my readers to the wonderful world of Italian pasta! It makes me happy to know there are those like yourself who really appreciate the recipes here and my work! All the best from Verona!
interesting read on the history and different uses of the different lemons
Thanks Mireille, when I come across some interesting food history, I love to share it! I’m happy you like it! Hugs from Verona! Jacqui
I’m a huge fan of pasta! And I’ve heard how flavorful pasta in Italy is, with just simple fresh ingredients. I just can’t wait to try your recipe. I bet it’s as fantastic as you had in Italy.
You will love this recipe Linda! It really is divine and you are right, here in Italy pasta is often served with simple fresh ingredients but it’s really tasty! Greetings from bella Italia! Jacqui
I wish the ingredients were in oz. and lbs. so I didn’t have to google to figure out the amount needed.
Dear Nancy, I can understand it’s a hassle to check google for conversions. I’m planning to upgrade my recipe plug-in very soon so that it’s done automatically! Just a question of budget. But it’s on the list! Hope you like this recipe. All the best from Verona! Jacqui
This looks so delicious and simple to make! You certainly have the best pasta recipes 🙂
Thank you so much Stephanie! Yes this is tops for deliciousness! Am happy you like the recipes here! Come back and visit again soon! Jacqui
A great summer pasta dish, so refreshing. I’ll not get Sorrento or Amalfi lemons of which I tasted both, but really didn’t find any difference as I was so overwhelmed by the fragrance. Hope will be able to make it soon.
Thank you dear Mayuri! Yes, lemon is such a great summer flavour and this dish is also quite light. Perfect for hot days! All the best Jacqui
Yum! You have the best pasta dishes!!!!
Aww, Lisa, grazie di cuore as the Italians say! Hugs from Verona! Jacqui
I’m not a big fan of pasta but this sauce sounds delicious, going to try this one over zucchini spirals. Love the choice of ingredients. Thanks for sharing!
I’m sure this sauce would be great with zucchini noodles too Helen! Lat me know how it turns out! all the best Jacqui
That is making my mouth water!! I absolutely loved Sorrento and agree the lemons there are like nowhere else in the world. I’ll definitely give this recipe a go!
You are going to love this dish Bronnie, even if the lemons aren’t from Sorrento! I have found using organic lemons is really tasty too! Buon appetito! Jacqui
Pasta limone is my ultimate favorite meal! Thanks for sharing this gorgeous recipe…
One of mine too Anna! Happy you like the recipe! Baci from Verona. Jacqui
You can never go wrong with a great pasta dish for dinner. Perfect for weeknight cooking, or to serve to guests. Loving the sauce in this recipe.
Thanks so much Gloria! Yes pasta is a great food that can be served in so many wonderful ways and everybody loves it! This sauce is special! Worth a try! Kisses from Italy! Jacqui
What a great idea to make pasta with lemons! I think it goes really well with parsley and cream. All these ingredients I have at home all the time. It’s on the list.
Happy you like the idea Vladka! Pasta with lemons is traditional in Amalfi and Sorrento where they grow fabulous lemons! But other lemons are good too so I hope you’ll enjoy it when you make it! All the best from Italy! Jacqui
I really like how creamy this pasta is! I definitely need to try it soon!
I’m really happy you like this pasta recipe dear Helena. I’m sure you’ll enjoy it when you try it! Kisses from Verona! Jacqui
Fantastic pasta with my favorite ingredients!
Thanks so much Vladi! I’m very happy that you like this recipe. It’s def one to try! All the best from Italy! Jacqui