Spaghetti al Limone

Name: Spaghetti al Limone
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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

ByLisa Johnson February 11, 2014April 11, 2023 Updated onApril 11, 2023

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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.

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

Classic Caesar Salad
Oven-Roasted Broccoli
Instant Pot Steamed Asparagus
Grilled Steak and Shrimp
Roasted Greek Chicken
Sautéed red peppers, fresh peas, or zucchini.

Spaghetti al Limone topped with cooked shrimp in a bowl. — Spaghetti al Limone with Shrimp

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!!