Linguine al Limone

5 from 9 votes

Linguine al limone is a simple, creamy lemon pasta made with Parmigiano Reggiano cheese, butter, lemon juice, zest, and pasta water.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Servings:

Cook pasta to al dente in salted water (2 tbsp kosher salt per gallon of water).
A few minutes before the pasta finishes cooking heat a pan to low and add the butter and olive oil. Add half the lemon zest and let it cook for a minute or two.
Add the wet (pull pasta out with tongs) al dente pasta to the pan and stir and/or toss to incorporate.
Add the lemon juice and toss to coat. Turn the heat off. Wait 30 seconds, then begin adding the cheese a bit at a time. Toss and stir quickly to emulsify. If the sauce is too thick add a bit more pasta water (a tablespoon or two at a time) to get the consistency just right.
Test and add kosher salt and pepper to taste. Serve immediately as the pasta can dry out quickly. If needed add a bit more cooler pasta water and toss right before serving to loosen the pasta right back up. Top each plate with a touch of the remaining zest and a sprinkle of basil or parsley. Serve with more grated parmesan. Enjoy!

Tossing pasta in the pan will help emulsify the sauce of pasta water, cheese, and lemon juice. It's a good skill to learn and will massively improve your pasta recipes!
If the cheese clumps don't worry. It can be loosened up with cooler pasta water or even cold tap water.
Leftovers can be saved for up to 3 days in the fridge, but pasta al limone is best served and eaten right away.