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Pasta al Limone (Lemon Butter Pasta)

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Light, silky, and quietly elegant, this Pasta al Limone is a minimalist Italian classic made with just butter, lemon, and perfectly cooked pasta. It’s designed to complement bold mains without competing — but it’s just as lovely on its own for a light lunch or simple dinner.

Ingredients

Units Scale
  • 12 ounces of fettuccine
  • Kosher salt, for the pasta water, and to taste
  • 3 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1 cup reserved pasta water, as needed to loosen the sauce
  • Freshly ground black pepper, to taste
  • Zest of 1/4 lemon (optional for garnish)
  • 1/4 cup freshly grated Parmigiano-Reggiano (optional for garnish)
  • Fresh basil (optional) – Whole or thinly sliced, for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package directions. Before draining, reserve about 1 cup of the pasta water.
  2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the lemon juice and swirl to combine. Let it simmer gently for a minute or two.
  3. Transfer the drained fettuccine directly to the skillet using tongs or a pasta fork. Toss to coat in the lemon butter.
  4. If needed, add reserved pasta water a splash at a time (start with ¼ cup), tossing until the pasta is lightly coated and the sauce clings to each strand. You may not need the full cup.
  5. Finish with freshly cracked black pepper. Taste and adjust salt if needed. Garnish with lemon zest, Parmesan, and basil, if using. Serve immediately.

Find it online: https://foodienoise.com/pasta-al-limone-lemon-butter-pasta/