Pasta Limone
on May 08, 2023, Updated Jul 29, 2024
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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.
What store bought pasta and butter do you use?
Hi Dani, I don’t have a particular brand here, you can use ANY (they will all work).
Absolutely delicious. So simple but the fresh lemon and cheese are amazing together. Thanks for this great recipe.
Hi Michele – so happy to hear you loved the recipe 🥰!
Another one of your amazing recipes that the family loved having tonight! Thank You
So happy you enjoyed it 🙂
This is a super easy and tasty dish. I added sautéed garlic, onions, and mushrooms (they’re my fav veg) when I was stirring the butter in. Since the lemons weren’t in season, I added zest from 1/2 for added flavor. I decorated the dish with a few spicy shrimp. OMG, delicious! I will definitely be making this again (I’m sure it will taste equally amazing without the added veggies if I’m short on time).
Wow love what you did to improvise 🙂 Thanks soooo much
What can be done ahead? Can it be served at room temp or reheated? Want to make for a camping trip but will have to hold overnight. I have to cook the pasta ahead – but can do the remainder the following day if that will work.
You can make the pasta as per the recipe and just reheat it at camping with a little more lemon and butter. You can bring parmigiano cheese on the side for dusting. Just make sure you don’t overcook the pasta. I like it al-dente.
I’m not very confident in the kitchen but this recipe was super easy and delicious. Plus, an added bonus is that it’s not got very expensive ingredients. I imagine it’s a perfect meal for university students.
It definitely would be, Megan! Thank you for your feedback.
So quick and easy and delicious! Loved the light summery flavour of the lemon!I used lime as well, only had 1 lemon on hand.
It’s my favorite and so refreshing! Aw happy you loved it too
We had a “Modern Nonna Dinner” today: Pasta Limone and Grilled Lemon Chicken Breast served with a simple fresh green salad. The whole family enjoyed it so much, they didn’t know this very special lemon taste from our meals. Now they want more of this kind…LOL
Great recipe! I’m not a huge lemon fan but I’m completely converted. I roughly doubled the recipe and measured with my heart. This was easy, quick, inexpensive and every person loved it in my big Italian family.
YAYY so happy Brandy!
Hi,
Can I ask how many grams of butter please ( 6 tablespoons seems a lot)
Thank you ,
Liz
85 grams. This is 3 smaller portions so 2 tablespoons per person. You need butter to make the emulsification (sauce).