Incredibly Interesting, Elegant & Morish

An old and classic Italian recipe that has been somewhat lost and modified along the way, however this is modern. This will become a modern family favourite of yours after your first time tasting it I promise. It is novel and interesting, rich and creamy but with this vibrant, bright, burst of zingy flavour from the lemons. This is just simply delicious. 


Pasta al Limone Aisling Larkin newstalk citrus

Pasta Al Limone

Bright, new, sophisticated & truly morish
Print Pin
pasta, lemon, limone, main course, family meal, italian parmesan, zest
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4



  • 450 g tagliatelle
  • 60 g butter
  • 1 tbsp oil
  • 4 cloves garlic
  • 2/3 Zest of lemons juice of 1 and a half lemons
  • 50 g parmesan cheese
  • 200 mls cream
  • Sea salt
  • Black pepper



  • Boil a large 5L saucepan of water. Salt well with sea salt. Cook the pasta until al dente ( or as per the packet instructions ). Drain and save a mug of that starchy pasta water.
  • Melt the butter in a large pan. Add the oil; this helps the garlic to not burn when added in a few moments. Very finely slice the garlic and grate the zest of the lemon. Add these to the gently bubbling oil and butter. Grate the parmesan.
  • Toss in the pasta, add some of the pasta water and cream. Allow this to simmer and thicken. Season really well with a good pinch of salt and black pepper.
  • Taste. It is so important to taste it here. It may need more lemon. Zest a little more in, if needed and garnish with some fresh zest on top as you serve this steamy bowl of pasta.
  • Enjoy