Marcella Hazan's "pasta Al Limone"

Total Time
10 mins
15 mins

A deceptively simple, classic Mediterranean recipe from one of my fave chefs. Even better if you make fresh pasta, but dried pasta is super,too.

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  1. In a large skillet, bring the cream and butter to a boil over medium-high heat.
  2. Add the lemon juice and the zest and reduce the volume by almost half.
  3. Remove from heat.
  4. Have your cooked and drained pasta (I like fettucine for this one -- ) ready to go.
  5. Add the pasta to your skillet with the sauce and toss to coat over medium heat.
  6. Add the cheese and toss for a few more seconds.
  7. Serve with additional cheese.
  8. Note: Marcella calls for the zest of 4 (!) lemons, but I thought it a bit over the top -- just me.