Jamie Oliver Pasta Al Limone

I didn’t grow up eating pasta al limone. Honestly, the idea of lemon in pasta sounded… confusing. Like, is it dessert? Is it dinner? Do I need a fork and a spoon? But then I made it — creamy, silky, just the right amount of zing — and it instantly became my “I need to feel better about everything” dish.

This isn’t a sharp, punch-you-in-the-face kind of lemon sauce. It’s soft. Whispery. The kind of thing you make when you’ve got nothing left in the fridge except cream, butter, and one lonely lemon you nearly forgot was there.

It tastes like sunshine. Pure, lemony sunshine, tucked into a bowl of noodles.

Why You’ll Love It

• You only need a handful of ingredients — and probably already have them
• It’s rich and refreshing — somehow both comfort food and light dinner
• Comes together in under 30 minutes, even if you’re moving slow
• Feels restaurant-fancy but it’s stupidly easy to make
• The lemon zest garnish? A tiny thing that makes a big difference
• It’s vegetarian, but still deeply satisfying

Ingredients

• 1 lemon
• 12 oz. spaghetti (or another long pasta like linguine or tagliatelle)
• Kosher salt
• ¾ cup heavy cream
• 6 tablespoons unsalted butter
• 3 oz. finely grated Parmesan (about ¾ cup)
• Freshly ground black pepper

How to Make It

Zest and juice like a pro:

Use a veggie peeler to shave off two long strips of lemon zest (about 2 inches each). Slice them into thin little strands and set aside — they’re your garnish. Then finely grate the rest of the lemon zest straight into a large pot. Cut the lemon and squeeze out 2 tablespoons of juice into a small bowl for later.

Get that pasta going:

Bring a big pot of salty water to a boil — like, salty enough that it tastes like the sea. Cook your spaghetti until it’s just underdone. It’ll finish in the sauce, so don’t overdo it. Reserve 1½ cups of pasta water before draining.

Make the creamy magic:

In the pot with your grated zest, pour in the cream. Warm it over medium heat until it just starts to bubble — no boiling. Then whisk in the butter, one tablespoon at a time, until it’s glossy and smooth. Turn the heat off. Take a deep breath. Smell that lemony cream? Yep, you’re doing great.

Bring the pasta to the party:

Pour ¾ cup of pasta water into your cream sauce and bring it back to medium heat. Use tongs to transfer the pasta straight into the sauce. Toss gently but constantly, and add the grated Parmesan bit by bit, letting it melt as you go. This takes about 3 minutes — it should look creamy and luscious.

Finish with lemon and love:

Stir in the lemon juice. If the sauce starts clinging too tightly, splash in a tablespoon or two more pasta water. You want it silky and slightly loose — it thickens fast once off the heat. Taste and adjust salt. Add black pepper. Swirl again.

Plate and garnish:

Serve right away in warm bowls. Top with those lemon zest strands you set aside, a bit more pepper if you fancy it, and honestly? Maybe another hit of cheese.

Common Mistakes and How to Dodge Them

Why is my sauce clumpy?
You probably added the cheese too fast or the sauce got too hot. Keep the heat gentle and add the Parmesan slowly, stirring constantly.

It tastes too lemony!
Next time, reduce the lemon juice to 1 tbsp. You can always add more, but you can’t take it out once it’s in.

The sauce dried up before I could plate it.
Yep — cream sauces tighten up fast. Keep a bit of pasta water nearby and loosen it before serving if needed.

My pasta’s overcooked.
Remember: pull it early! It finishes cooking in the sauce. Trust the process.

Storage and Reheating

Fridge: Keeps in a sealed container for up to 2 days, but best eaten fresh.

Reheat: Gently warm it on the stove with a splash of cream or pasta water. Microwave works too, but stir halfway and add a drizzle of liquid so it doesn’t dry out.

Freezer: Not ideal. Creamy sauces get weird when frozen. Make it fresh — it’s quick, promise.

Frequently Asked Questions

Can I make it dairy-free?
You can try with coconut cream and vegan butter, but it won’t be quite the same. Lemon and dairy are best mates in this one.

Can I add veggies or protein?
Sure! Peas or spinach would be lovely. Grilled chicken or shrimp also play nicely. Just don’t overwhelm that lemony cream.

What pasta shapes work here?
Long shapes like spaghetti, linguine, or tagliatelle are best — they coat in the sauce like a dream.

Do I really need the lemon zest garnish?
Yes. It’s tiny, but makes it pop. That little fresh hit at the end wakes everything up.

Nutrition Facts (Per Serving):

• Calories: ~590 kcal
• Fat: 34g
• Carbs: 54g
• Protein: 17g
• Sodium: 320mg
• Sugar: 3g