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Spaghetti al Limone

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Spaghetti al Limone, or Lemon Spaghetti, is a classic Italian pasta dish that is bursting with bright flavors. It is an easy-to-make recipe that can be whipped up in no time for a quick lunch or elegant dinner.

The creamy sauce, combined with the zesty lemon, cream, and parmesan cheese, gives this simple pasta dish a unique flavor.

Spaghetti with lemon sauce in a bowl with lemon slices and sprinkled with black pepper.

Most people associate Italian food with rich, meaty sauces like Instant Pot Spaghetti, Pasta for a Crowd, or Instant Pot Lasagna. But many pasta dishes are actually quite simple and light like Lemon Asparagus Pasta, Fusilli al Pomodoro, and Linguine alla Carbonara.

This spaghetti with creamy lemon pasta sauce is light enough be served as a side dish, and filling enough to serve on it’s own. It is the best of both worlds!

What you will need

Ingredients needed to make spaghetti al limone.
  • Pasta – spaghetti or linguine are the perfect types of long pasta for the creamy sauce to adhere to.
  • Fresh lemon juice and zest – used to give the creamy sauce it’s bright, zesty flavor.
  • Olive oil and butter – combine to create the base of the sauce and helps to release the fragrant oils the lemon zest and fresh herbs.
  • Fresh basil or thyme – both herbs work really well in this dish. Basil has more of a bold flavor, while thyme is more subtle. Chose whichever one fits your family’s tastes and is in season.
  • Heavy Whipping Cream – adds richness and a velvety texture to the sauce. Regular milk will curdle when added to lemon juice, so it is not a good substitute. Canned full-fat coconut milk can also be used.
  • Starchy pasta water adds a silky creaminess and becomes the glue that holds the sauce to the pasta without adding more weight.
  • Grated parmesan cheese adds salty flavor and helps to thicken the sauce.

Be sure to check out the detailed printable recipe card below

Looking down on spaghetti al limone in a skillet with lemon slices and parmesan cheese in bowls on the side.

I originally shared this recipe February 2014. Updated April 2023.

How to make Spaghetti al Limone

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, about 2 minutes less than recommended time. Reserve 1 cup of cooking water and drain the pasta.

In a large skillet, heat olive oil, butter, lemon zest, and thyme leaves over low heat until fragrant, 1 to 2 minutes.

Melted butter, oil, lemon zest, and thyme in a skillet.

Stir in the cream and mix until combined.

Lemon sauce mixed together in skillet.

Add the drained pasta and a half-cup of reserved pasta water. Increase heat to medium and cook, stirring and tossing the pasta to coat, until pasta has a satiny sheen.

Spaghetti pasta tossed with reserved pasta water in skillet.

Add the grated cheese and toss or stir rapidly until sauce thicken. Add additional pasta cooking water to loosen the sauce as needed. Start by adding 1 tablespoon of lemon juice and toss to combine.

Add additional lemon juice until desired lemony flavor, tartness is achieved.

Grated parmesan cheese on top of spaghetti noodles in skillet.

Season with fresh ground pepper. Toss with thinly chopped fresh basil if using.

Basil is far more delicate and tastes better when mixed in at the end.

Cooked spaghetti in skillet with black pepper and tongs.

Serve immediately with additional Parmesan cheese, grated lemon zest, and additional chopped herbs.

Spaghetti al Limone with black pepepr and lemon zest in a bowl.

Serving suggestions

Spaghetti al Limone topped with cooked shrimp in a bowl.
Spaghetti al Limone with Shrimp
Food storage container icon blue.

Storing Leftovers: this pasta dish is best when first made but it does make delicious leftovers. Store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave before serving. You may need to drizzle with olive oil if pasta seems too dry.

Tools used to create this recipe

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Enjoy!!

Spaghetti with lemon sauce in a bowl with lemon slices and sprinkled with black pepper.

Spaghetti al Limone

Spaghetti al Limone is an easy-to-make recipe bursting with bright lemon, butter, and parmesan flavors that's ready 20 minutes.
5 from 2 votes
Print Rate
Course: Main Course
Cuisine: Italian
Keyword: creamy lemon pasta recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 Servings
Calories: 558kcal
Author: Lisa Johnson

Ingredients

  • 12 ounces dry spaghetti or linguine cooked al dente – reserve one cup of pasta water
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1 tablespoon freshly grated lemon zest
  • 2 tablespoons lemon juice or more to taste
  • .25 cup heavy cream or canned, full-fat coconut milk
  • 0.5 cup finely grated Parmesan cheese 30 grams
  • 2 tablespoons chopped fresh basil fresh thyme leaves or Italian parsley
  • fresh ground black pepper

Instructions

  • Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, about 2 minutes less than recommended time. Reserve 1 cup of cooking water and drain the pasta.
  • In a large skillet, heat olive oil, butter, lemon zest, and thyme leaves over low heat until fragrant, 1 to 2 minutes. Stir in the cream and mix until combined.
  • Add the drained pasta and a half-cup of reserved pasta water. Increase heat to medium and cook, stirring and tossing the pasta to coat, until pasta has a satiny sheen.
  • Add the grated cheese and toss or stir rapidly until sauce thicken. Add additional pasta cooking water to loosen the sauce as needed. Start by adding 1 tablespoon of lemon juice and toss to combine. Add additional lemon juice until desired lemony flavor, tartness is achieved.
  • Season with fresh ground pepper. Toss with thinly chopped fresh basil if using.
  • Serve immediately with additional Parmesan cheese, grated lemon zest, and additional chopped herbs.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave before serving. You may need to drizzle with olive oil if pasta seems too dry.
  • For extra saucy pasta: double the sauce ingredients.

Nutrition

Calories: 558kcal | Carbohydrates: 66g | Protein: 15g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 296mg | Potassium: 242mg | Fiber: 3g | Sugar: 3g | Vitamin A: 643IU | Vitamin C: 5mg | Calcium: 145mg | Iron: 1mg

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38 Comments

  1. Dear Lisa, This looks delicious and sounds heavenly with the coconut milk. I know I would thoroughly enjoy a plate of this…right up my alley! Blessings, Catherine xo

  2. I could probably eat this dish every day and be 100% happy!!!
    Bummer on the cyber problems – I don’t understand why people feel the need to do that.

  3. Italian food is my favorite!! I would have a hard time not using garlic too, but this pasta looks delicious!

  4. This recipe sounds amazing and the pictures that did make it are absolutely stunning. I love the one with the fork standing in the pasta! Thanks for hosting this super cool link up up too!

  5. Hi Lisa,
    Your photo’s are just awesome, and your Spaghetti Al Limone looks so inviting. I just love simple dishes like this. Thanks so much for sharing and hope you are having a great day!
    Miz Helen

  6. Holy spaghetti, Batman! That Spaghetti al Limone looks fantastic, Lisa! 🙂 I’m so happy to be co-hosting with you! This has gone on the menu for next week; I can’t wait to make it. Pinned! Oh & good luck with the site stuff!

  7. i prefer to make Spaghetti when i am really lazy to cook .
    This coconut milk version is good .
    Must have been mild and rich with all the goodness of coconut milk .
    Happy to co-host the party with you

  8. Your photos are amazing, Lisa! Really beautiful. The coconut milk is an interesting addition that surely makes it extra rich and creamy. What is going on with your site being down?! I hope everything is resolved now. Have a good weekend!

  9. I love easy meals – and my husband could eat pasta in one form or another every single day! Pinning and stumbling!

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