Recipes › Pasta › Linguine Al Limone Recipe

Linguine Al Limone Recipe

Recipe by Pedro M. A. Neves

Linguine al limone is a bright, elegant Italian pasta dish from the Amalfi Coast that celebrates the simplicity of fresh lemon, butter, and pasta water. The emulsified sauce clings delicately to the linguine, creating a silky coating with a fresh citrus bite and subtle richness. This classic Roman-influenced dish requires just a few quality ingredients and comes together in under 20 minutes.

Ingredients

• 400g dried linguine
• 3 large unwaxed lemons (about 300g total)
• 100g unsalted butter, cut into cubes
• 240ml whole milk or heavy cream (optional)
• 60ml extra virgin olive oil
• 2 cloves garlic, minced
• Fine sea salt to taste
• Freshly ground white pepper to taste
• 30g freshly grated Pecorino Romano cheese
• Fresh lemon zest for garnish
• Fresh flat-leaf parsley, chopped, for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente, approximately 9-11 minutes. Reserve 240ml (1 cup) of pasta cooking water before draining.

2. While pasta cooks, juice the lemons to yield approximately 150ml (½ cup) fresh lemon juice. Zest one lemon to get about 2 teaspoons of zest.

3. Warm the olive oil and minced garlic in a large skillet over medium-low heat for 1-2 minutes until fragrant, stirring occasionally. Do not allow the garlic to brown.

4. Pour the fresh lemon juice into the skillet with the garlic and oil. Simmer gently for 1 minute to allow the flavors to combine.

5. Remove the skillet from heat and begin whisking in the butter cubes one at a time, allowing each piece to almost fully incorporate before adding the next. This creates an emulsion.

6. Add the hot drained linguine to the skillet and toss gently to coat with the lemon-butter sauce. Add pasta water 60ml (¼ cup) at a time, tossing constantly, until the sauce reaches a silky consistency that coats each strand. The residual heat will help emulsify the sauce.

7. Season the pasta with fine sea salt and white pepper to taste. Stir in the Pecorino Romano cheese until combined.

8. Divide the linguine al limone among four warmed serving bowls. Garnish each portion with fresh lemon zest, a drizzle of extra virgin olive oil, and chopped fresh parsley.

Substitutions

• Substitute butter with extra virgin olive oil for a lighter, dairy-free version (use 150ml total oil instead of butter and oil combined)
• Replace Pecorino Romano with aged Asiago or Grana Padano for a milder nutty flavor
• Use preserved lemon paste (2 tablespoons) mixed with fresh lemon juice for deeper complexity and less acidity
• Substitute heavy cream for milk if a richer sauce is preferred, or omit dairy entirely and rely on pasta water emulsion

Tips

• Use unwaxed lemons and wash them thoroughly before zesting to avoid pesticide residue in your zest
• Reserve ample pasta water before draining—the starch is essential for creating a silky emulsion; add it gradually and taste as you go
• Keep the heat low when incorporating butter to prevent the sauce from breaking; the emulsion requires gentle treatment
• Serve immediately in warmed bowls, as the sauce thickens as it cools

Linguine al limone originates from the Campania region, particularly around the Amalfi Coast and Naples, where Sfusato lemons grow abundantly. This dish exemplifies the Italian cooking philosophy of letting premium ingredients speak for themselves, with minimal intervention to showcase the brightness of local citrus.

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