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pasta al limone

This pasta dish makes you feel like you are sitting at an outdoor cafe in Italy enjoying a perfectly sunny afternoon.  If it doesn't then it might just make you want to book your ticket to experience it first hand.  It's light and creamy with the freshness of the lemon that makes you want to spoon all the rest of the sauce in your mouth at the end.  Or maybe even better just grab some freshly toasted bread to gather the rest of the sauce.  

For this dish I used fettuccini noodles, but you could use spaghetti or angel hair as well.  For using spaghetti or angel hair it is important that you cook it al-dente or this sauce will get entangled in the noodles and tend to rip the noodles apart.  

Grab your 5 ingredients, butter, garlic, heavy cream, Parmesan, and lemon and this will soon be a go-to dish when you need something quick to make for lunch or dinner.  

pasta al limone


  • 2 Cloves of Garlic

  • 5 TBS of butter

  • 1/4 Cup of heavy cream

  • 2 TBS of Lemon Juice 

  • Zest of one lemon

  • 1/2 Cup of Parmesan  

  • Fehttuchini noodles serving size on the package 


  1. Bring a pot of water to boil and cook your pasta till al-dente.  reserve a cup of pasta water and set aside your cooked pasta.

  2. In the same pot on medium to low heat cook 2 TBS of butter add the garlic and cook till fragrant (30 seconds), add your heavy cream, your lemon juice, and half your lemon zest (the rest is for topping).

  3. Once everything is combined, add in your cooked pasta and your parmesan cheese.  Stir until combined.   

  4. If sauce is thick, add more pasta water and stir, if sauce is too watery increase heat and stir for a few minutes until sauce has cooked down.

  5. To plate, place pasta in your bowl while spooning sauce around the pasta, top with salt, pepper, and lemon zest. Enjoy!

pasta al limone
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