Creamy Tagliatelle al Limone (25 Minutes)
This creamy tagliatelle al limone is made with butter, heavy cream, and Parmigiano Reggiano, finished with a lemon-Parmesan paste that melts into the hot pasta for a bright, intensely citrusy sauce. Ready in 25 minutes and rooted in the coastal Italian tradition of building a sauce around a single standout ingredient. The cold butter finish is what gives it that silky, restaurant-quality gloss.
Equipment
- Large pot
- Large skillet or wide sauté pan
- Microplane or fine grater (for lemon zest and cheese)
- Small bowl (for the lemon–Parmesan paste)
- Tongs or pasta fork
- measuring cups
- measuring spoons
Ingredients
- 8 ounces tagliatelle
- 2 tablespoons unsalted butter
- Zest of 2 lemons finely grated
- ½ cup heavy cream
- ⅓ cup freshly grated Parmigiano Reggiano
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt plus more for the pasta water
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon cold unsalted butter for finishing
Instructions
- In a small bowl, mash together 1 tablespoon of the lemon zest, 1 tablespoon of the grated Parm, and a tiny pinch of salt. Set aside.
- Bring a pot of generously salted water to a boil. Cook the tagliatelle until just shy of al dente. Reserve about ¾ cup pasta water, then drain.
- In a large skillet over medium heat, melt the 2 tablespoons butter. Add the remaining lemon zest and warm it for about 30 seconds so it releases its oils.
- Pour in the cream and bring it to a gentle simmer. Stir in the ½ teaspoon kosher salt and the remaining grated Parm until smooth.
- Turn the heat down and stir in the lemon juice. The sauce will thicken slightly — perfect.
- Add the cooked pasta and the lemon–Parmesan paste to the skillet. Toss, adding splashes of pasta water until the sauce is glossy, creamy, and clings to the noodles. Add the ¼ teaspoon black pepper.
- Turn off the heat and swirl in the 1 teaspoon cold butter. This gives the sauce its silky finish.
- Adjust with a little extra zest, salt, or pepper if you want more brightness. Serve right away with more Parm and zest on top.
Notes
-
- Make the lemon-Parmesan paste first. Mashing the zest and cheese together before anything hits the pan creates a concentrated flavor bomb that melts into the hot pasta at the end rather than cooking down and losing its punch. This is what makes this version taste brighter than most lemon pasta recipes.
- Keep the heat gentle once the cream goes in. Stay at medium or low heat the entire time the sauce is building. High heat will cause the cream to reduce too quickly and the sauce to break.
- Add pasta water slowly. A splash at a time while tossing is what creates the glossy, emulsified sauce. The starch in the water is what makes everything cling to the noodles rather than pool at the bottom of the bowl.
- Finish with cold butter off the heat. This is non-negotiable for a silky finish. Add it after the burner is off and swirl it in until the sauce looks cohesive and glossy.
- Storage: This pasta is best served immediately. If needed, store leftovers in an airtight container for up to 2 days. Reheat gently over very low heat with a splash of water or cream, stirring until the sauce comes back together. Do not freeze.
Nutrition Facts
Calories: 740kcalCarbohydrates: 83gProtein: 18gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 193mgSodium: 623mgPotassium: 344mgFiber: 4gSugar: 4gVitamin A: 1295IUVitamin C: 3mgCalcium: 83mgIron: 2mg
Tried this recipe?Let us know how it was!