Hitting your tongue with a zing of lemon, filling your mouth with a touch of sweet-cream, and finishing on your palate with a ticklish hit of pepper, Pasta al Limone is one of those dishes that awakens every one of your senses. Slightly creamy, bright, and effusively savory, Pasta al Limone is one of the best easy weeknight pasta recipes you'll find. And once you’ve mastered Pasta al Limone, it will become a weeknight staple in your household. Much like a beloved Roman Cacio e Pepe, the dish comes together quickly but requires attention and quality ingredients. 

We recommend pairing this zesty pasta with a peppery yet light Schiava from Italy's Terntino-Alto Adige region. If you want a touch of protein, we'd recommend red shrimp or grilled skirtsteak.  

BUCATINI AL LIMONE 

Serves 6

INGREDIENTS

▢ 1 box Bucatini
▢ 1 lemon, zest and juice
▢ 2 cups dry white wine
▢ 1 cup heavy cream 
▢ 3 tbsp butter, cut into 3 pieces 
▢ 4 oz freshly grated Parmigiano-Reggiano
▢ 2 tbsp Extra Virgin Olive Oil 
▢ 1 tsp Lemon Salt
▢ Freshly cracked black pepper

DIRECTIONS

1. Bring a pot of water to a boil and season generously with salt.

2. Cook the Bucatini until just al dente, roughly 7 minutes. Reserve 1 cup of pasta water.

3. Bring a large deep pan (not a cast iron or carbon steel pan as they will react to the lemon) over high heat with lemon zest and wine. Bring to a boil, reduce the heat and simmer until the wine has reduced to a syrupy consistency, roughly 10 minutes. 

4. Remove the pan from heat and whisk in a ¼ cup of heavy cream. Once the cream is fully incorporated, place the pan back over medium heat and whisk in the remaining cream. Simmer for roughly 5 minutes before adding the cooked pasta, ½ cup pasta water, lemon juice, and 1 tab butter.

5. Stir to coat the noodles. Once the butter has melted, add another tab, toss until melted, then add the last tab of butter.

6. Add the grated Parmigiano-Reggiano, 1 oz at a time, gently folding it in and allowing for the cheese to melt into the sauce before adding another oz. Repeat until you’ve used all the cheese.

7. If the sauce is too thick, add a splash of pasta water and gently fold it in until it’s reached your desired consistency. Drizzle with Extra Virgin Olive Oil  and sprinkle it with Lemon Salt and freshly cracked black pepper to serve.

8. Mangiamo.