Pasta al Limone: An Italian Classic You Can Make in 20 Minutes! 🍋

Heat a 12-inch frying pan over medium heat.

Add 1 teaspoon of olive oil and 2 knobs of butter to the pan.

Once the butter is melted, add some chopped shallot and season with salt and black pepper.

Boil 1/4 lb of Linguini in salted water for about 10 minutes until al dente.

Add minced garlic and chili flakes to the pan, stirring for about 30 seconds until fragrant.

Pour in 1/4 cup of Chardonnay and let it reduce for about 3 minutes until halved (or use chicken/vegetable stock instead).

Add the juice of 2 lemon cheeks to taste and let it reduce with the wine.

Stir in 1 ounce of mascarpone cheese and 1/4 cup of heavy cream, along with 1/4 cup of Parmesan cheese, until melted and creamy.

Reduce the heat to low and let the sauce warm for about a minute.

Add fresh parsley and torn basil to the sauce, then turn off the heat.

Melt in some salted butter, taste, and adjust seasoning with more salt and lemon juice if needed.

Add the cooked pasta to the sauce, mixing well and adding reserved pasta water if necessary.

Serve the pasta on a large plate, topping with more sauce, fresh parsley, basil, and black pepper.

Equipment Needed

Spice Level:

Dietary