Creamy linguine pasta al limone

4.92 from 34 votes

Creamy linguine pasta al limone

This beautiful creamy spring/summer linguine al limone recipe comes from Italy's famous land of lemons, Sorrento and the Amalfi coast. It's easy to make and can be ready in the time it takes to boil the water and cook pasta. A must try authentic Italian pasta recipe! #lemonpasta #italianrecipe #authenticitalianpasta #thepastaproject

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Campania, Italian, Southern Italian

Keyword: al limone, lemon pasta, lemons, linguine, pasta

Servings:

Calories: 685kcal

Author: Jacqui

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 tablespoon 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 is also traditionally served with linguine, spaghetti or tagliolini.

Nutrition