📝 About This Recipe
Transport yourself to the lemon groves of Sorrento with this quintessential Italian classic that celebrates simplicity and high-quality ingredients. This dish transforms humble dried pasta into a luxurious, silky masterpiece using the bright acidity of fresh lemons, the richness of heavy cream, and the salty punch of Parmigiano-Reggiano. It is a vibrant, aromatic 'Primi' that perfectly balances citrus brightness with a velvety, comforting finish.
🥗 Ingredients
The Pasta
- 1 pound Spaghetti or Spaghettini (high-quality bronze-die extruded pasta preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Lemon Base
- 3 pieces Organic Lemons (untreated skins are essential for zest)
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 2 tablespoons Extra Virgin Olive Oil (fruity and mild)
- 1 piece Shallot (very finely minced)
- 1 piece Garlic Clove (gently smashed but left whole)
The Sauce and Finish
- 1/2 cup Heavy Cream (at room temperature)
- 1 cup Parmigiano-Reggiano (freshly grated, plus extra for serving)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Red Chili Flakes (optional, for a subtle hint of heat)
👨🍳 Instructions
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1
Bring a large pot of water (about 5-6 quarts) to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt; the water should taste like the sea.
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2
While the water heats, zest the 3 lemons using a microplane, being careful to avoid the bitter white pith. Set the zest aside.
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3
Juice two of the lemons to yield approximately 1/4 cup of juice. Slice the third lemon into thin rounds for an optional garnish later.
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4
In a large, deep skillet or sauté pan, heat the olive oil and 2 tablespoons of the butter over medium-low heat.
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5
Add the minced shallot and the smashed garlic clove to the skillet. Sauté gently for 3-4 minutes until the shallot is translucent and fragrant, but not browned. Remove and discard the garlic clove.
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6
Add the spaghetti to the boiling water. Cook for 2 minutes less than the package instructions for 'al dente'—the pasta will finish cooking in the sauce.
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7
While the pasta cooks, pour the heavy cream into the skillet with the shallots. Increase the heat to medium and bring to a very gentle simmer for 2 minutes to slightly thicken.
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8
Whisk the lemon juice and half of the lemon zest into the cream mixture. The sauce may look like it's thickening or slightly curdling—this is normal and will smooth out with the pasta water.
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9
Before draining the pasta, carefully ladle out 1.5 cups of the starchy pasta cooking water. This is 'liquid gold' for the sauce's emulsion.
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10
Use tongs to transfer the undercooked spaghetti directly from the water into the skillet with the lemon cream.
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11
Add 1/2 cup of the reserved pasta water and the remaining 2 tablespoons of butter. Toss vigorously over medium heat for 1-2 minutes until the pasta is coated and the sauce is glossy.
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12
Turn off the heat. This is crucial to prevent the cheese from clumping. Sprinkle in the Parmigiano-Reggiano and the chopped parsley.
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13
Toss the pasta continuously, adding more pasta water a tablespoon at a time if the sauce looks too thick, until a creamy, emulsified coating forms.
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14
Season with freshly cracked black pepper and a pinch of chili flakes if desired. Taste and add a pinch more salt only if necessary.
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15
Divide among warm bowls and garnish with the remaining lemon zest and an extra sprinkle of cheese.
💡 Chef's Tips
Always use organic, unwaxed lemons since the zest provides the majority of the aromatic flavor. Never skip the pasta water; the starch is the bridge that connects the fat of the cream/butter to the acidity of the lemon. If you prefer a lighter version, omit the cream and double the butter and pasta water for a 'burro e limone' style sauce. Do not add the cheese over high heat; the residual heat of the pasta is enough to melt it into a smooth sauce without it becoming grainy. Warm your serving bowls in a low oven for 5 minutes to keep the delicate sauce from seizing when plated.
🍽️ Serving Suggestions
Pair with a crisp, chilled Greco di Tufo or a dry Vermentino to complement the citrus notes. Serve alongside a simple arugula salad with a light balsamic vinaigrette to cut through the richness. A side of crusty ciabatta bread is perfect for mopping up the leftover lemon cream sauce. For a protein boost, top with grilled shrimp or pan-seared scallops seasoned simply with salt and pepper. Follow the meal with a small glass of chilled Limoncello for the ultimate Amalfi Coast experience.