This pasta al limone has me dreaming of a loooong vacation on the island of Capri, surrounding by the ocean and lemon trees and twirling this pasta on my fork. Do they even serve this in Capri? Get outta here with that question, this is my dream!
It’s luxuriously creamy and bright and lemony and it’s the best quick summery meal. It’s a riff on one of my go-to pasta dishes, which is just cream that I boil and thicken and add salt, pepper and Parmesan cheese; stir in the pasta until the sauce is glossy and coats the pasta, thinning with a little pasta water if needed.
This version has the bright flavor of lemon to cut through the richness of cream, butter and Parm. I know many recipes are slightly simpler, using only butter or olive oil, lemon and the pasta water to emulsify, but I love the rich, velvety texture the cream adds. I personally don’t think the cream clouds the flavors of the lemon, but you could always add more zest and/or juice to amp it up even more. I’ll try the version with only olive oil/butter down the line and report back.
Let’s all go to Capri now, okay?
[tasty-recipe id=”37557″]
This is definitely easier than the Bon Appetit instructions. Next time I’ll probably add some more herbs (garlic, basil, thyme, oregano, or maybe just some Italian seasoning) but it was lovely just with the salt and pepper. This is a keeper. Thank you for posting it!
Hi Carmen! Thank you so much for the feedback. I’m so glad you enjoyed it!
Hi Amanda, instead of cream I would use Mascapone. Try it out!
Love greeting from Cologne
Great idea!