Tagliolini al Limone with Lemon-Butter and Parmigiano

Why You’ll Love This Recipe

• Restaurant-quality lemon pasta in 20 minutes with pantry-friendly ingredients.
• Silky, glossy sauce built from a simple lemon–butter emulsion (cream optional).
• Bright, fresh lemon flavor balanced by Parmigiano and cracked black pepper.
• Works with fresh tagliolini or any long egg pasta you have on hand.

Grocery List

• Produce: 2 large lemons, fresh parsley or chives (optional)
• Dairy: Unsalted butter, Parmigiano Reggiano, heavy cream (optional)
• Pantry: Fresh tagliolini (or other fresh egg noodles), kosher salt, black pepper, extra-virgin olive oil (optional)

Full Ingredients

Pasta

• 12 oz (340 g) fresh tagliolini (egg noodles)
• 4 qt (3.8 L) water + 2 tbsp Diamond Crystal kosher salt (or 1 tbsp Morton) for boiling

Lemon–Butter Emulsion

• 5 tbsp (70 g) unsalted butter, cold and cut into small cubes
• Finely grated zest of 2 large lemons (about 2 tsp packed)
• 1/4 cup (60 ml) freshly squeezed lemon juice
• Up to 3/4 cup (180 ml) hot reserved pasta water, divided
• Kosher salt, to taste
• Freshly cracked black pepper, to taste

Finish

• 55 g very finely grated Parmigiano Reggiano (about 1 heaping cup loosely packed)
• 2 tbsp (30 ml) heavy cream (optional, for a slightly richer, softer finish)
• Optional: 1 tsp extra lemon zest for garnish; 1 tbsp chopped parsley or chives; 1 tsp extra-virgin olive oil

Step-by-Step Instructions

Step 1: Prep the lemons and cheese

Finely zest both lemons with a microplane, avoiding the bitter white pith. Juice the lemons and measure 1/4 cup (60 ml) juice. Finely grate the Parmigiano Reggiano until fluffy and light; the finer the grate, the silkier the sauce will be. Cut the cold butter into small cubes so it melts slowly and helps the emulsion form.

Step 2: Boil the pasta

Bring 4 qt (3.8 L) water to a rolling boil and salt it with 2 tbsp kosher salt. Add the fresh tagliolini and cook until just tender, 2–3 minutes for fresh pasta. Before draining or lifting out the noodles, reserve at least 1 cup (240 ml) of the starchy pasta water.

Step 3: Start the lemon–butter base

While the water heats (or as the pasta cooks), place a wide skillet over medium-low heat. Add the butter and lemon zest. Let the butter melt gently and sizzle the zest for about 30–60 seconds until fragrant, but do not brown. The goal is to release the lemon oils and build a aromatic foundation.

Step 4: Build the emulsion (add lemon and pasta water)

Whisk in 1/2 cup (120 ml) hot reserved pasta water followed by the 1/4 cup (60 ml) lemon juice. Keep the heat at medium-low and whisk until the mixture turns glossy and slightly thickened, 1–2 minutes. If using, stir in the heavy cream now. The sauce should look smooth, not oily. If it looks thin, simmer briefly; if it looks tight, whisk in a splash more pasta water.

Step 5: Toss pasta until silky

Transfer the drained tagliolini directly into the skillet. Toss vigorously with tongs for 30–60 seconds, adding pasta water a tablespoon at a time until each strand is coated in a light, glossy sauce. You’re aiming for a fluid, creamy consistency that clings to the noodles without pooling excessively in the pan.

Step 6: Add cheese off heat and finish

Turn off the heat. Sprinkle in the Parmigiano gradually while tossing, letting it melt into the emulsion. Season with plenty of freshly cracked black pepper and taste for salt. If needed, adjust with a final splash of pasta water to keep it loose and silky. Plate immediately and finish with a touch of extra zest, a drizzle of olive oil, and a scatter of parsley or chives if you like.

Pro Tips

• Keep the heat gentle. A low simmer helps the butter, lemon, and pasta water emulsify without breaking.
• Use cold, cubed butter. The gradual melt helps stabilize the emulsion.
• Add cheese off heat. This prevents it from clumping or turning grainy.
• Microplane the zest and cheese. Finer particles melt faster and give a silkier sauce.
• Balance to taste. For more brightness, add a teaspoon more lemon juice; for more body, add a knob of butter or a spoon of cream.

Variations

• Creamy Limone: Use the optional 2 tbsp heavy cream for a slightly richer, softer sauce that still tastes lemon-forward.
• Pepper-Forward: Double the cracked black pepper and add a pinch of freshly ground white pepper for a cacio-e-pepe meets limone vibe.
• Herb Garden: Finish with a mix of finely chopped chives, parsley, and a few tender basil leaves.

Storage & Make-Ahead

This dish is best eaten immediately. You can zest and juice the lemons and grate the cheese up to 2 days ahead (refrigerate separately). Leftovers keep 1–2 days in an airtight container in the refrigerator. Reheat gently in a skillet over low heat with a splash of water and a small cube of butter to revive the emulsion. The texture won’t be quite as silky as freshly made, but it will still be delicious.

Nutrition (per serving)

Approximate values (with optional cream): 450 kcal; 20 g fat; 44 g carbohydrates; 14 g protein; 2 g fiber; 520 mg sodium. Without cream: about 425 kcal and 17 g fat. Sodium varies with salting and cheese.