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Creamy lemon pasta

Pragmatic recipe
creamy lemon pasta

Creamy lemon pasta

Creamy lemon pasta may deceive. It does not contain any added cream. That would be a pity since it covers the subtle taste of lemon. Creamy lemon pasta is a basic dish. It goes very well as it comes. Nothing wrong with adding tuna or pancetta. The dish loses some of its charm though.
  • Prep Time 5 Minutes
  • Cook Time 10 Minutes
  • Total Time 15 Minutes
  • Serves 4 People
  • Calories 200 kcal


  • 400 grams of spaghetti
  • 1 lemon, organic preferably
  • Ten fresh mint leaves, on teaspoon of dried mint
  • 4 spoons of olive oil


  1. Put a pot with plenty of water to boil
  2. Peel half the lemon, cutting away the bitter white part
  3. Squeeze the lemon and mix the juice with olive oil and chopped mint.
  4. Heat a pan with little oil, add the fresh cooked spaghetti
  5. Add the lemon juice mix and a ladle of cooking water
  6. Stir till you obtain a creamy mixture


Creamy lemon pasta is simple to make, thus fragile. A minor mistake turns it into an inedible mess. What can go wrong? First of all, make sure your few ingredients are good. Oil, fresh lemon, good pasta. Undercook the spaghetti since it will be tossed in a hot pan and continues cooking. The adding of cooking water is fundamental. It contains the starch that will thicken the sauce. Do not add cream, it covers the subtle lemon taste.One may add garlic. The best way is to remove it from the pan before adding pasta. Serve creamy lemon pasta without lemon.Butter is a worthy alternative to olive oil. Use about 20 grams per person.Do not use white wine. It is a pity, no wine resists the acidic charge of lemon. One may serve a light white wine along. A Sicilian cataratto for example

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