My Tagliolini al Limone is a delicate pasta dish with a luscious, citrusy pasta sauce. Made with fresh pasta, lemon juice, and Parmigiano-Reggiano, it’s a bright and creamy meal that brings the flavors of southern Italy to your table in minutes!
What is Tagliolini al Limone?
Tagliolini al Limone is a classic Italian pasta dish known for its delicate yet vibrant flavors. It features fresh pasta—typically tagliolini, a thin, ribbon-like noodle—coated in a creamy, citrus-infused pasta sauce made with lemon juice, lemon zest, heavy cream, and Parmesan cheese.
The dish originates from southern Italy, particularly along the Amalfi Coast, where lemon trees thrive, producing the intensely fragrant citrus that defines this delicate pasta dish. The combination of bright acidity from the lemon and the richness of the sauce creates a perfectly balanced bite.
To make it, the pasta is cooked al dente in a large pot of water, then tossed in the silky sauce until fully coated. Often served as a first course, it pairs beautifully with a glass of white wine and can be enjoyed on its own or with seafood or grilled chicken.
Looking for more? Try my Spaghetti aglio e olio, Roasted Red Pepper Pasta, Spaghetti alla Carrettiera, and Rose Pasta.
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🌟 Why You'll Love this Recipe
- Bright and Fresh – Lemon juice and lemon zest add a citrusy kick that balances the creamy sauce.
- Quick and Easy – Ready in under 30 minutes with simple ingredients and minimal effort.
- Authentic Italian Flavor – A classic from southern Italy, bringing the taste of the Amalfi Coast to your table.
🥘 Ingredients
- Lemon Juice – The heart of this dish! Freshly squeezed lemon juice brings bright, citrusy acidity that perfectly balances the richness of the sauce. Opt for high-quality, ripe lemons for the best flavor.
- Lemon Zest – The zest of the lemon adds an extra layer of citrus aroma and depth, intensifying the fresh, vibrant taste. Be sure to use only the outer yellow layer to avoid the bitter white pith.
- Fresh Tagliolini – This delicate, thin pasta is ideal for soaking up the silky sauce without overpowering its delicate flavors. If you don’t have fresh pasta, dried tagliolini or another thin pasta like spaghetti al limone will work well.
- Heavy Cream – Creates a rich, velvety texture that coats the pasta beautifully. Using high-quality heavy cream ensures a smooth and luxurious sauce.
- Parmesan Cheese – Freshly grated Parmesan cheese melts into the sauce, adding a nutty, savory depth. For the best results, use authentic Parmigiano-Reggiano.
- Butter – A key component for richness, butter helps create a silky pasta sauce that blends perfectly with the lemon juice and cream.
- Fresh Thyme – Adds an earthy, aromatic note that pairs beautifully with the citrusy flavors of the dish. Use fresh thyme for the best taste and fragrance.
See recipe card for quantities.
🔪 Step by Step Instructions
Make the Sauce: In a deep skillet over medium heat, melt the butter until foamy. Stir in the lemon juice, lemon zest, thyme, and black pepper, letting the flavors infuse for a few seconds. Reduce to low heat and add the heavy cream and milk, stirring continuously until smooth. The mixture may curdle slightly but will come together.
Add the Cheese: Sprinkle in the Parmesan cheese and stir until the sauce is silky and fully combined. Avoid boiling.
Cook the Pasta: Bring a large pot of water to a boil. Add salt and cook the tagliolini until al dente, about a minute less than the package instructions. Reserve some pasta water before draining.
Combine with Pasta: Add the pasta to the sauce, tossing to coat evenly. Use reserved pasta water as needed to adjust the consistency.
Serve Immediately: Plate the pasta and garnish with extra Parmesan, black pepper, and a slice of lemon. Enjoy!
👩🏼🍳 Chef's Tips
- When zesting the lemon, avoid the bitter white pith—only use the bright yellow outer layer for the best citrus flavor. This enhances the sauce with a fragrant, zesty kick without any unwanted bitterness.
💭 Recipe FAQs
Yes! While fresh tagliolini gives the dish a delicate texture, dried pasta works well too. Choose a thin variety like spaghetti or fettuccine and cook it al dente for the best result. Just keep in mind that dried pasta may absorb more sauce, so reserve extra pasta water to adjust the consistency if needed.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Tagliolini al Limone
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Equipment
- Pasta pot
- 12-inch large deep skillet (brasier)
- Dry measuring cups
- Liquid measuring cup
- Measuring spoons
- Wooden mixing spoon
Ingredients
- ½ pound Tagliolini pasta may use other thin pasta
- 4 tablespoons butter salted or unsalted
- ¼ cup fresh lemon juice 4 tablespoons
- 1 tablespoon 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 use 1 cup heavy cream to make a richer sauce and omit the ¼ cup milk
- ½ cup Parmigiano-Reggiano cheese freshly grated
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the Tagliolini and cook 1 minute less than the package instructions to achieve al dente. Reserve ½ cup of pasta water before draining.
- Melt the butter: In a 12-inch brasier or deep skillet over medium heat, melt the butter completely.
- Add lemon and seasonings: Stir in the fresh lemon juice, lemon zest, chopped thyme, and black pepper. Mix well to combine.
- Incorporate dairy: Lower the heat to medium-low and add the milk and heavy cream. Stir continuously until combined. The lemon juice will cause slight curdling, which is normal.
- Add the cheese: Stir in the grated Parmigiano-Reggiano and continue mixing until the sauce becomes smooth. Do not let it boil.
- Combine with pasta: Add the cooked pasta in small portions, tossing well after each addition to ensure even coating. Add 1-2 tablespoons of reserved pasta water if needed for a silkier sauce.
- Serve & garnish: Plate immediately, garnishing with extra grated Parmesan, black pepper, a thin lemon slice, and fresh herbs if desired.
Notes
- Cooking the pasta: Cook 1 minute less than the package instructions to achieve al dente. Use boiling water with about 1 tablespoon of kosher salt to enhance flavor. Stir immediately after adding pasta to prevent sticking.
- Choosing pasta: A thin pasta is ideal for absorbing the delicate, creamy lemon sauce.
- Storage: Keep in an airtight container in the fridge for up to 4 days.Serving suggestions: Pair with shrimp, grilled chicken, steamed broccoli, or asparagus for a complete meal.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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