Pasta Limone
on May 08, 2023, Updated Feb 18, 2025
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This Pasta Limone is one of my favorite pasta dishes. If you’ve been to Lil’ Frankie’s in NYC’s East Village Dinner — Lil’ Frankie’s (lilfrankies.com), you’ve probably tried their iconic Spaghetti Limone. This recipe is by Frank Prisinzano and after making it, you will quickly understand how it came to be such a famous dish. This pasta is on repeat at my home—it’s easy, 💨 quick, and uses just a few basic ingredients that you probably already have on hand. This recipe has always reminded me of the OG Italian “Alfredo” or “pasta al burro” which simply consists of butter, Parmigiano, and pasta water. The addition of 🍋 lemons in this dish makes me feel as if I am sitting on the coast of Positano with a glass of wine in hand.
Why You’ll Love Pasta Limone
This delicious Pasta Limone recipe uses only a handful of ingredients but the results are so flavorful. The secret to this luscious sauce is actually using a couple of ladles of pasta💧water — the liquid gold that binds everything together and makes the dish so creamy, without any cream. You’ll also love how speedy this dish takes, simply 15 minutes from start to finish! The finished dish is so bright and 🍋 lemony, and the freshly grated parm just takes it over the top.
How to Prepare Pasta Limone
💧 Bring a large pot of water to a boil over high heat.
🧂 Then generously salt the water.
⏲️ Add the spaghetti and cook until al dente (about 10 minutes).
🥣 Using tongs, transfer the cooked spaghetti to a clean pot.
🧈 Add the cubed butter and then add a small ladle or two of the pasta-cooking water.
🍋 Add the lemon juice (removing any pits, as necessary).
🌀 Using tongs or a wooden spoon, stir the pasta in a circular motion until the butter has melted and you are left with a beautiful butter-lemon sauce at the bottom of the pot.
🧀Plate the pasta and then garnish with lots of freshly finely grated parmesan cheese and enjoy!
Nonna’s Tip 🧂
The pasta water should be as salty as the sea, as this is your only chance to flavor the pasta.
Variations and Substitutions for Pasta Limone
- Feel free to add a protein to this Pasta Limone. Chicken, or shrimp would be perfection!
- You could also add in some fresh 🧄 garlic to this. Simply sauté sliced or minced garlic in the pot, before adding in the cooked pasta.
- For even more bright flavors, garnish with chopped 🌿 parsley as well.
- Bump up the cheesiness and add in some additional grated parmesan cheese when you add the pasta water.
- You can certainly use your favorite gluten-free pasta to make this recipe. I haven’t tried it personally, so please adjust the cooking time according to the package directions.
- To make this recipe dairy-free, use a non-dairy 🧈 butter substitute and either omit the cheese or use a dairy-free cheese alternative.
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Best Served With
- Serve this Pasta Limone with a big salad, like my Lemon Parmesan Salad or Caesar Salad.
- This pasta dish is great with garlic bread or my Cheesy Garlic Bread Recipe.
- My Pasta Limone would be great as a side dish for simple grilled steak, chicken or shrimp.
Common Questions
Don’t use too much of the pasta water or your sauce may be too thin. About 1/3 cup should be enough to bind the sauce together. Always start with less water, and add more as needed.
Please buy a fresh block of Parmigiano Reggiano cheese and grate it yourself. Avoid anything in a box or anything pre-grated. Authentic Parmigiano Reggiano will be stamped on the rind.
Absolutely! Cooked, cubed chicken or steamed shrimp would be delicious in this Pasta Limone recipe.
Yes, you can certainly use your favorite gluten-free pasta to make this recipe. I haven’t tried it personally, so please adjust the cooking time according to the package directions.
Yes! You could add in some sauteed diced zucchini, peppers or onions to this as well.
Yes, you can use a dairy-free butter substitute and either omit the cheese or use a dairy-free cheese alternative.
Pasta Limone
Ingredients
- salt
- 350 grams spaghetti , 3/4 pound, or any variety
- 6 tablespoons unsalted butter, cut into cubes
- 2 lemons, juiced
- 3 tablespoons Parmigiano Reggiano , grated (use a high-quality block of Parmigiano), to taste
Instructions
- Bring a large pot of water to a boil over high heat. Generously salt the water as this is your only chance to flavor it—the water should be as salty as the sea.
- Add the spaghetti and cook until al dente. This should take about 10 minutes but please cook the pasta to your desired doneness.
- Using tongs, transfer the cooked spaghetti to a clean pot. Add the cubed butter and a small ladle or two of the pasta-cooking water. Add the lemon juice (removing any pits, as necessary).
- Using tongs or a wooden spoon, stir the pasta in a circular motion until the butter has melted and you are left with a beautiful butter-lemon sauce at the bottom of the pot.
- Traditionally this pasta is served on oven-safe plates warmed briefly in a low oven. This helps keeps the pasta warm after serving, but this is optional.
- Once the pasta is plated, garnish with lots of freshly finely grated parmesan cheese and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why the second pot? Why not drain pasta well, return to cooking pot and proceed from there?
Hi Bill, sure that will work too but adding the pasta to a cold pot stops the cooking process and makes the emulsion better with the cold butter and parm.
Just finished – sorry too busy eating and forgot photos🤷🏾♀️
Haha love it Darcia!