Recipes › Pasta › Lemon Pasta Recipe

Lemon Pasta Recipe

Recipe by Pedro M. A. Neves

This bright and simple Italian pasta celebrates the pure flavors of fresh lemon, creamy butter, and pasta water emulsion. A staple of Mediterranean cuisine, Lemon Pasta is quick to prepare and delivers sophisticated, refreshing results with minimal ingredients. The dish relies on technique and quality components rather than complexity.

Ingredients

• 400g dried spaghetti or linguine
• 3 large fresh lemons (preferably unwaxed)
• 115g unsalted butter, cut into cubes
• 60ml extra virgin olive oil
• 4 large egg yolks
• 75g grated Parmigiano-Reggiano cheese
• 2g fine sea salt (plus more to taste)
• 1g freshly ground black pepper
• 30g fresh flat-leaf parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a rolling boil. The water should taste like the sea and be abundant—at least 4 liters for 400g of pasta.

2. Zest 2 of the lemons using a microplane, collecting the zest in a small bowl. Juice all 3 lemons through a fine strainer into a separate bowl, yielding approximately 150ml of fresh juice.

3. Add pasta to the boiling water and stir immediately to prevent sticking. Cook according to package directions until al dente, approximately 9-11 minutes depending on pasta shape.

4. While pasta cooks, whisk egg yolks with 60ml of the reserved lemon juice in a medium bowl until well combined and slightly paler in color.

5. Reserve 240ml of pasta cooking water, then drain the pasta thoroughly in a colander.

6. Return the empty pot to very low heat. Add the butter and olive oil, allowing them to melt together gently without browning, approximately 1 minute.

7. Remove the pot from heat completely. Immediately add the hot drained pasta to the pot with butter and oil, then pour in the egg yolk and lemon juice mixture while stirring constantly and vigorously for 30 seconds.

8. Add 120ml of the reserved pasta water while continuing to stir constantly. The mixture should become creamy and silky; if too thick, add additional pasta water by the tablespoon.

9. Stir in the lemon zest, Parmigiano-Reggiano cheese, salt, and black pepper until fully incorporated and the sauce coats every strand evenly.

10. Divide pasta among warmed bowls and garnish generously with fresh parsley and additional Parmigiano-Reggiano cheese. Serve immediately.

Substitutions

• Replace egg yolks with 120ml of heavy cream mixed with 1 tablespoon of cornstarch for a dairy-free yet creamy alternative that does not require raw eggs
• Use clarified butter in place of regular butter for a more delicate, pure lemon flavor without milk solids
• Substitute Pecorino Romano for Parmigiano-Reggiano for a sharper, saltier profile typical of southern Italian preparations
• Replace fresh lemon juice with Meyer lemon juice for a sweeter, less acidic interpretation

Tips

• Keep all components warm and work quickly after combining; the residual heat from the hot pasta is essential for creating the emulsion without scrambling the eggs
• The pasta water starch is crucial to the sauce's success—do not skip reserving it, and add it gradually to reach your desired consistency
• Use fresh, good-quality lemons; the brightness of this dish depends entirely on their quality and flavor
• Toast the reserved pasta water in the pot with butter for 30 seconds before adding pasta to help prevent the eggs from scrambling

Pasta al limone originates from the Amalfi Coast region of Campania in Southern Italy, where lemon groves flourish on steep hillsides overlooking the Mediterranean. This dish exemplifies the Italian philosophy of letting few, exceptional ingredients speak for themselves rather than masking them with heavy sauces.

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