Tagliolini Al Limone is an easy pasta recipe that can be made in just 15 minutes! The thin pasta is coated in a rich and creamy cheese sauce with delicate notes of lemon.
It’s perfect for those nights when you want a comforting Italian pasta dish without the fuss!
❤️ Why you'll love this recipe
- This recipe is incredibly easy, made with Tagliolini pasta, Parmigiano-Reggiano Cheese, and other pantry staple ingredients in just 15 minutes!
- This pasta dish packs a flavor punch while the acidity of the fresh lemon pairs and balances beautifully with the rich cream, cheese, and butter.
- If you need a pasta recipe for dinner that isn’t complicated and doesn’t require extra time in a hot kitchen then this tagliolini is the answer - perfect for summer!
Tagliolini Al Limone is a delicate pasta dish with subtle lemon flavor and rich sauce that you can whip up with ease for those days when you can’t stand the thought of cooking!
As an Amazon Associate I earn from qualifying purchases.
Note: The full list of this tagliolini pasta recipe ingredients with their amounts and options are listed in the recipe card below.
- tagliolini pasta - you may also use angel hair pasta, linguine, or tagliatelle pasta.
- butter - may use salted or unsalted
- fresh lemons - using the juice and zest
- fresh thyme
- freshly ground pepper
- heavy cream
- Parmesan cheese - freshly grated
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Cook the pasta according to the packaged directions and reserve ½ cup of the pasta water while preparing the deep skillet with melted butter.
- Add the fresh lemon juice, lemon zest, and chopped thyme, to the melted butter in the skillet.
- Add the freshly ground pepper.
- Mix to combine.
- Turn the heat to medium-low and add the milk and heavy cream.
- Mix until combined. At this point it’s normal to see a reaction occur from the mixing of the diary and the lemon. Some curdling will be visible.
- Add the cheese and mix until you have a smooth sauce but don’t bring it to a boil.
- Add the cooked pasta a little at a time, and coat well before adding more pasta. If needed, add 1 or 2 Tablespoons of the pasta water for extra sauce.
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You’ll need the following items to make this recipe successfully.
- pasta pot
- braiser or deep skillet
- liquid measuring cup
- dry measuring cups
- measuring spoons
- microplane - grating cheese
These are the questions we are most frequently asked about making pasta al limone recipe.
This pasta dish consists of long and delicate noodle-shaped pasta, lemon, butter, cream, cheese, and simple seasoning.
Tagliatelle are flat and take longer to cook than tagliolini pasta which is rounder and slimmer, sometimes sold as pasta nests.
No. In fact, adding oil to pasta water doesn’t stop the pasta from sticking together. All it does is prevent the pasta from soaking up any sauce added to the dish. Instead, add salt to the pasta water once the water boils and before adding the pasta.
Pasta water can be used to add to sauces to thin it out or to loosen the sauce without compromising the flavor or texture.
- I always add salt to the pasta water as it boils but before adding the pasta in. This will help to prevent the pasta from sticking together.
- Since this pasta is very thin, it’s important that you only add it once the water boils and you should immediately mix it in the pot.
- Use a deep pan or skillet for this recipe so that you have more space to work with when combining the sauce and the pasta. Alternatively, add the sauce from the pan directly to the pasta. I find the first method does a better job of coating the pasta in sauce.
- Always shred your cheese from a block as it melts much better than pre-shredded cheese and tastes better too!
- Easily double this tagliolini pasta recipe when feeding a crowd. You may need a larger pan or pot such as a Dutch oven or a large cast-iron skillet.
- Only cook this pasta until it’s al dente. It will continue to cook from residual heat right up until served.
- You can use a different pasta in this dish but then be sure to adjust the cooking time of the pasta as required. I recommend trying to stick with a thin type of pasta such as spaghetti since the sauce is delicate and shouldn’t be lost by bulky pasta.
- I’ve used Parmigiano-Reggiano Cheese in this dish, but you can use Parmesan cheese instead.
- You can use salted or unsalted butter in this recipe. Obviously, if you want reduced salt in your food, opt for unsalted butter instead.
- Some variations to this recipe call for the addition of white wine in the sauce. This will certainly add a depth of flavor.
- If you don’t want such a rich and creamy sauce, you could reduce the amount of cream added and replace it with the pasta water.
Leftover Tagliolini Al Limone can be stored in the refrigerator for up to 4 days in an airtight container. The leftover pasta can be reheated in the microwave or in a saucepan, stirring in 1-2 tablespoons of water to loosen it while reheating.
📗 Related Recipes
What could be better than whipping up a comforting and flavorful pasta in just 15 minutes? For more mouth-watering pasta recipes that can be served in 30 minutes or less, try my Tortellini Alla Panna, Spinach Tortellini in Light Homemade Alfredo Sauce, and Classic Roman Spaghetti alla Carbonara.
🍽 Serve with
This Taglliolini Al Limone pairs so well with shrimp, chicken breasts, some steamed broccoli, and/or asparagus.
Before serving this pasta, add some freshly grated cheese and black pepper over the top. A thin slice of lemon and a sprinkle of freshly chopped herbs is also a lovely garnish.
📞 Chiacchierata (chat)
While cooking has always been a passion of mine, there are times when I could definitely do with a night off from any elaborate dinner preparations.
This Tagliolini Al Limone is a game-changer whenever I want a quick and easy pasta dish that’s still incredibly delicious and comforting.
Give it a try- you may even start to get requests from the family for this zesty tagliolini pasta dish over the more time-consuming dinner recipes that you’re used to preparing!
Another egg pasta recipe you've got to try it our Tagliatelle al Salmone recipe. This delicious pasta dinner features smoked salmon in a creamy sauce. It is so easy to make but, believe me, company worthy!
And if you're fond of those quick pasta dishes, then you have to add this Cream Cheese Pasta Recipe to your menu rotation. This is another spaghetti dish that is full of flavor, easy to make, and on the table in 15 minutes.
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
Tagliolini Al Limone is a delicate and zesty pasta dish made with thin pasta, a creamy and rich sauce, and subtle lemon flavor. The combination of cheese, butter, cream, lemon, and al dente pasta never disappoints!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
Tagliolini al Limone A Classic Italian Lemon Pasta Recipe
- Brasier - 12-inch Large deep skillet
- ½ pound Tagliolini pasta May use other thin pasta
- 4 Tablespoons Butter salted or unsalted
- ¼ cup Fresh lemon juice * 4 Tablespoons
- 1 Tablespoons Lemon zest zest of 1 lemon
- 1 Sprig Fresh thyme chopped (approximately ½ teaspoon)
- ¼ teaspoon Freshly ground black pepper
- ¼ cup Milk whole milk or 2%
- ¾ cup Heavy cream If you use 1 cups heavy cream it will make a rich sauce and you may omit the ¼ cup of milk.
- ½ cup Parmigiano-Reggiano Cheese freshly grated
- Cook the pasta according to the directions on the label. Reserve ½ cup of the pasta water.
- In a 12-inch brasier or deep skillet over medium heat, melt the butter.
- Once it is all melted, add the fresh lemon juice, lemon zest, fresh chopped thyme, and freshly ground pepper.
- Mix to combine.
- Turn the heat to medium-low and add the milk, and heavy cream. Mix until combined. You will see a reaction between the lemon juice and the dairy. That's okay. The lemon juice will make the dairy curdle. Keep mixing and add the cheese.
- Mix until you have a nice smooth sauce. Don't bring to a boil.
- Add the cooked pasta, a little at a time, making sure to coat all the pasta before adding the next spoonful.
- Once all the pasta has been added, serve and enjoy!
- You may add an additional 1 or 2 Tablespoons of the pasta water if you'd like a bit more sauce.