Pasta al Limone (Italian Lemon Butter Cream Pasta)
Pasta al limone is a southern Italian pasta that relies on just lemon zest, lemon juice, butter, cream, and Parmesan for its sauce. The citrus oils from the zest bloom in warm butter, and a splash of pasta water helps emulsify everything into a glossy coating. Linguine is the traditional shape, cooked al dente so it holds the light sauce without becoming heavy. Total preparation takes roughly twenty minutes from start to plate.
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Instructions
- 1
Zest the lemon and squeeze the juice.
- 2
Cook linguine al dente and reserve 1 cup pasta water.
- 3
Melt butter and olive oil, then gently warm lemon zest.
- 4
Add cream and lemon juice, stirring on low heat for 1 minute.
- 5
Add pasta and parmesan, tossing with pasta water to emulsify.
- 6
Season with salt and pepper and serve immediately.
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