Italian grandmothers never used cream in spaghetti al limone—American restaurants added it in the 1990s for richness.
Spaghetti al Limone
Savor the bright and zesty flavors of our Spaghetti al Limone, a delightful twist on a classic favorite! With just a handful of fresh lemons, creamy Parmesan, and a drizzle of olive oil, this dish comes together effortlessly for a burst of citrusy goodness in every bite. Perfect for a quick weeknight dinner or a special occasion, this pasta is sure to impress!
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
The Story
This isn't some ancient Roman recipe—it's a 1960s invention from Amalfi Coast restaurants desperate to serve something sophisticated to American tourists who found cacio e pepe too intimidating, so clever Italian chefs grabbed lemons from their backyards, tossed in cream to appease foreign palates, and accidentally created the most beginner-friendly pasta dish that still makes nonnas weep with joy.
Regional Twist
In Naples' Vomero district, they ditch the heavy cream entirely, double the lemon juice, and finish with aged Parmigiano-Reggiano for a sharper, more acidic punch that locals call 'proper Italian.'
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 cup (118 ml) heavy cream
- 1 whole lemon
- 8 oz (227 g) spaghetti
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- olive oil (to taste)
- pasta water (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Melt butter in a pan and add garlic.
- 2
Add olive oil, then the zest and juice of the lemon.
- 3
Stir in heavy cream and season with salt.
- 4
Cook spaghetti according to package instructions and reserve some pasta water.
- 5
Combine spaghetti with the sauce, adding pasta water as needed.
💡 Pro Tips
- ✓Reserve 1 cup of starchy pasta water before draining because the starch concentration (0.5-1%) acts as a natural emulsifier to bind the fat and water in your lemon cream sauce.technique0.5-1% starch concentration
- ✓Add pasta water gradually in 2-tablespoon increments while tossing because too much at once will break the emulsion and create a watery sauce instead of silky coating.technique2 tablespoon increments
- ✓Zest the lemon directly over the hot butter-oil mixture to release volatile citrus oils (limonene) that would otherwise evaporate, intensifying flavor by 30-40%.timing30-40% flavor intensity
- ✓Keep the cream sauce below 180°F when combining with pasta because higher temperatures will cause the cream proteins to coagulate and create grainy curdles.technique180°F maximum
- ✓Finish the dish off-heat with constant tossing for 30-45 seconds to create mantecatura - the Italian technique that forms a glossy emulsion coating each strand.timing30-45 seconds
Share this recipe
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
Italian grandmothers never used cream in spaghetti al limone—American restaurants added it in the 1990s for richness.
Spaghetti al Limone
Savor the bright and zesty flavors of our Spaghetti al Limone, a delightful twist on a classic favorite! With just a handful of fresh lemons, creamy Parmesan, and a drizzle of olive oil, this dish comes together effortlessly for a burst of citrusy goodness in every bite. Perfect for a quick weeknight dinner or a special occasion, this pasta is sure to impress!
The Story
This isn't some ancient Roman recipe—it's a 1960s invention from Amalfi Coast restaurants desperate to serve something sophisticated to American tourists who found cacio e pepe too intimidating, so clever Italian chefs grabbed lemons from their backyards, tossed in cream to appease foreign palates, and accidentally created the most beginner-friendly pasta dish that still makes nonnas weep with joy.
Regional Twist
In Naples' Vomero district, they ditch the heavy cream entirely, double the lemon juice, and finish with aged Parmigiano-Reggiano for a sharper, more acidic punch that locals call 'proper Italian.'
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 cup (118 ml) heavy cream
- 1 whole lemon
- 8 oz (227 g) spaghetti
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- olive oil (to taste)
- pasta water (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Melt butter in a pan and add garlic.
- 2
Add olive oil, then the zest and juice of the lemon.
- 3
Stir in heavy cream and season with salt.
- 4
Cook spaghetti according to package instructions and reserve some pasta water.
- 5
Combine spaghetti with the sauce, adding pasta water as needed.
💡 Pro Tips
- ✓Reserve 1 cup of starchy pasta water before draining because the starch concentration (0.5-1%) acts as a natural emulsifier to bind the fat and water in your lemon cream sauce.technique0.5-1% starch concentration
- ✓Add pasta water gradually in 2-tablespoon increments while tossing because too much at once will break the emulsion and create a watery sauce instead of silky coating.technique2 tablespoon increments
- ✓Zest the lemon directly over the hot butter-oil mixture to release volatile citrus oils (limonene) that would otherwise evaporate, intensifying flavor by 30-40%.timing30-40% flavor intensity
- ✓Keep the cream sauce below 180°F when combining with pasta because higher temperatures will cause the cream proteins to coagulate and create grainy curdles.technique180°F maximum
- ✓Finish the dish off-heat with constant tossing for 30-45 seconds to create mantecatura - the Italian technique that forms a glossy emulsion coating each strand.timing30-45 seconds