Nothing screams summer like time spent sunning on the Amalfi coast, scarfing Spaghetti al Limone, sipping on a limoncello spritz, and enjoying all things lemon. The first time I had Spaghetti al Limone was in Sorrento. It was served in a massive, hollowed-out lemon from one of the local groves. Savory-sweet, citrusy, and creamy – serve it al fresco with a glass of lightly chilled Etna Bianco from neighboring Sicily.
Sorrento Spaghetti al Limone is the Taste of Southern Italy
The lemon groves in Sorrento on the Amalfi coast of southern Italy are known for their size and sublime (is that the opposite of a pun?) flavor. While you might not find Sorrento lemons in your hometown, you can still bring the taste to your kitchen with this creamy lemon pasta.
Pasta al Limone is a classic summer dish from the Campania region. This creamy, tangy pasta is bursting with fresh lemon and basil flavors. A generous helping of Parmigiano-Reggiano adds that irresistible savory kick. It’s a match made in heaven: the bright, citrusy zing of the lemon and the rich creaminess of the sauce..
This simple yet satisfying dish captures the essence of Italian cuisine, where humble ingredients are transformed into something downright delicious.
The Best Pasta Shape for Pasta al Limone
Choosing the perfect pasta shape for Pasta al Limone is essential. While spaghetti is a classic choice, other long pasta varieties such as fettuccine, tagliatelle, or linguine work equally well. These shapes allow the sauce to cling to the pasta, ensuring every bite is perfect.
Elevate this Lemon Pasta Dish with Etna Bianco
An Etna Bianco, a dry white wine from the volcanic soils of Mount Etna in Sicily, is an ideal pairing. This wine’s citrus notes complement the dish’s lemon and basil flavors. At the same time, the crisp acidity balances the creaminess of the sauce.
Etna Bianco is typically made from Carricante and Catarratto grapes, which create unique minerality. This wine’s refreshing nature cuts through the richness of the cream and Parmigiano-Reggiano, creating a harmonious and palate-cleansing combination.
The regional relationship between the Amalfi coast and Sicily makes this a perfect pairing. The volcanic soils of Mount Etna create a unique flavor in the wine that pairs well with the Sorrento lemons. This regional link brings out the best in both the food and wine, offering a true taste of southern Italy.
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Sorrento Spaghetti al Limone
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2–3 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Bright and zesty Sorrento Spaghetti al Limone is an easy, authentic southern Italian pasta recipe.
Ingredients
- 200 g fresh spaghetti (or similar shape)
- 1 lemon, zested and juiced
- 2 tablespoons of butter
- 1/2 cup heavy cream
- 1/4 cup Parmesan, freshly grated
- Salt & pepper
- Fresh basil, for garnishing
Instructions
- Bring a pot of salted water to boil.
- Over medium heat, melt the butter in a large pan.
- Once melted, add the lemon zest and allow it to cook for about 2-3 minutes. This will allow the lemon-y essence to be extracted and absorbed into the butter.
- Slowly add in the lemon juice and heavy cream, stirring continuously to ensure consistency.
- Season with salt to taste and a single grind of freshly cracked pepper. Allow it to cook for 2-3 minutes again and then reduce to a low heat to keep it warm while you prepare the pasta.
- Once the pot of pasta water is boiling, add in the fresh spaghetti. Cook according to package instructions or until al dente (4-5 minutes for fresh pasta).
- Transfer the cooked spaghetti to the pan with the sauce, tossing to coat.
- Sprinkle in the freshly grated Parmesan and add a small ladle of still-hot pasta water to help the cheese melt and create a creamy, cohesive sauce.
- Allow the excess water to evaporate out until the sauce is the perfect consistency.
- Garnish with some remaining lemon zest, fresh basil leaves, and a single grind of fresh black pepper.
Notes
- Best enjoyed fresh and eaten right away. However, if you have leftovers and want to re-heat, simply add pasta to a pan on medium, medium-low heat and add some water. Allow the excess water to evaporate until the sauce is back to the correct consistency.
Sydney is a 29-year old American living between France and Italy. She has a WSET Level 2 certification in wine, along with a degree in environmental engineering and an MBA. She loves exploring local farmer’s markets, haunting her favorite wine bar, and discovering new restaurants.
Excellent pasta. Lemony but not overpowering. Will definitely make again.
Author
I’m glad you enjoyed ! 🙂