Description
The best Pasta Al Limone Recipe with a simple creamy lemon sauce made with parmesan cheese, fresh lemon and cream.
Ingredients
Scale
- 1 big organic lemon
- 12 oz fettuccine pasta
- 6 tbsps salted butter
- 1 cup cream
- 1/2 tsp maple syrup or honey
- 3 tbsps cream cheese or goat cheese
- 3/4 cup parmesan cheese
- salt to taste
- chopped pistachios
- lemon zest
- black pepper
Instructions
- Zest: Grate the zest of 1 big organic lemon.
- Boil: Cook pasta in a large pot of boiling heavily salted water, stirring occasionally, until very al dente.
- Simmer: Add the cream to the pot with the lemon zest and honey; cook over medium heat, whisking often, until liquid is just beginning to simmer. Whisk in the cubed butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat.
- Combine: Scoop out 1 1/2 cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to the cream sauce and return to medium heat. Add the cream cheese and stir to combine. Transfer the cooked pasta to the pot with sauce.
- Finish: Cook a minute tossing the pasta often and add the grated Parmesan little by little, until cheese is melted and sauce is creamy. Thin with pasta cooking liquid if needed.
- Serve: Divide the pasta among two bowls. Season with freshly cracked black pepper, then top with reserved lemon zest and chopped pistachios.
Notes
Use organic lemons with rough skins for more essential oil. Use freshly grated parmesan from a block. Fresh herbs like mint, basil, or flat-leaf parsley can be added at the end. Avoid dried herbs.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 698 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 61 g
- Saturated Fat: 35 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 160 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 150 mg