Pasta al Limone will transport you straight to Sicily or the Amalfi Coast—whichever Mediterranean dream destination you prefer! This is the kind of dish that’s all about simple, fresh flavors, and it’s chef’s kiss perfection without needing cream. Seriously, I don’t want to see a drop of cream in this! I’ll show you exactly how to get that luscious, creamy texture without the dairy overload that so many people think is necessary.
Here’s the deal—too many recipes out there ruin this beautiful dish by adding cream. It’s unnecessary, it weighs down the pasta, and frankly, it hides the bright, fresh flavors of the lemon and mint. By using pasta water, olive oil, and pecorino, you get a creamy texture that’s rich yet light. This is the real deal, Mediterranean style!
Lemon pasta is simplicity at its finest. You only need a few ingredients, and if you choose high-quality ones, this dish will shine.
Ingredients for 2 People:
- Measure out 200g linguine pasta (make sure it’s a good, rough kind—no orange-colored pasta, please!)
- 2 lemons (1 lemon per person, for zest and juice)
- Fresh mint (my personal favorite, but basil works too)
- Extra virgin olive oil (about 4 tablespoons, or you can use butter, but I’m sticking to the Sicilian method)
- Pecorino Romano (because I put pecorino in everything)
- 1 tablespoon rock salt (for the pasta water)
Instructions:
Step 1: Boil the Pasta
Start by boiling a large pot of water with a tablespoon of rock salt. Once it’s boiling, throw in your 200g of linguine.
The package says 12 minutes to al dente, but we’re cooking it 2 minutes less—just 10 minutes. Why? Because those final 2 minutes are happening in the pan with our lemony goodness!
Step 2: Make the Sauce
First, grab your lemons. You’ll need the zest of one lemon (more if you’re a lemon lover, no judgment here), and the juice from both. Squeeze every last drop—seriously, get all that juice out.
While the pasta is boiling, heat about 4 tablespoons of extra virgin olive oil in a pan. Once it’s warm, add the lemon zest and half a glass of freshly squeezed lemon juice. Let these flavors mingle and start to break down.
Throw in a few torn mint leaves, just enough to give a subtle freshness but nothing overpowering. (If you’re using basil, that works too!) I like to toss in the lemon halves we just squeezed for some extra flavor while everything’s simmering.
Step 3: Finish the Pasta in the Sauce
Once your pasta is 2 minutes shy of perfect, drain it (but keep a mug of that precious pasta water). Throw the linguine straight into the pan with the lemon sauce.
Add a bit of pasta water, about a quarter cup to start, and cook the pasta in the sauce for the final 2 minutes. This step helps the sauce stick to the pasta and makes it beautifully creamy—without the cream! Stir continuously as the water evaporates.
Now for the magic—off the heat, add a generous handful of pecorino romano. Mix it through the pasta, and watch as it transforms into a creamy, luscious sauce. No cream, just pecorino and lemon working their magic together.
Finish with more fresh mint and an extra sprinkle of lemon zest. If you want to get fancy, you can use some zest from your second lemon for a garnish. And hey, don’t skimp on that pecorino either.
And there you have it—pasta al limone that’s fresh, light, and packed with flavor. You won’t even miss the cream. Trust me, the lemon zest and juice do all the heavy lifting here, making this dish taste like a sunny day on the Amalfi Coast. Grab your fork and get ready for a flavor explosion of lemon, mint, and that salty kick from the pecorino.