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Limoncello Pasta

You won't believe how good this Limoncello Pasta is! Use limoncello to deglaze and build a sweet, savory, lemony sauce!
5 from 4 votes
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Course: Main Course
Cuisine: American, Italian
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 people
Calories: 428kcal
Author: Emily

Equipment

  • 1 Medium-sized pot
  • 1 Large pot or pan
  • 1 Zester/Grater
  • 1 Sharp Knife

Ingredients

  • 1 tablespoon olive oil
  • 6 ounces Fettuccine or Tagliatelle Pasta
  • 8 oz Creme Fraîche
  • cup Limoncello liqueur
  • ¼ cup Parmigiano Reggiano grated
  • ½ tablespoon Lemon zest
  • ¼ cup Lemon juice fresh squeezed, 1 lemon juiced
  • 2 cloves Garlic sliced
  • 2 tablespoon Salted butter cold
  • 1 teaspoon Salt plus more to taste
  • Chives or Parsely for garnish

Instructions

  • Begin by thinly slicing or mincing garlic cloves, zesting and juicing the lemon, grating parmesan.
  • Additionally, boil pasta according to box instructions, and always reserve about ¼ cup of pasta water if you need to thin the sauce at the end.
  • In a large pot or pan, add about 1 tablespoon of olive oil or butter over medium heat.
  • Add the zest from the lemon and the sliced garlic and sauté just until the garlic is fragrant. Remove it from the heat if it begins to brown to avoid it burning.
  • While the pot is still on the heat, add the limoncello to deglaze the pan, using a wooden spoon or spatula to scrape the bottom of the pan.
  • Let it simmer until au sec, or almost dry.
  • Add in the creme fraîche and mix together until melted.
  • Then add the fresh squeezed lemon juice. Stir until well combined.
  • Add the cooked pasta to the pan of lemon sauce, along with the grated parmesan and cold butter.
  • While removed from the heat source, but the pan is still hot, stir continuously until the butter is fully emulsified into the sauce.
  • Season with salt and pepper and serve hot.
  • Garnish with more cheese and fresh parsley or chives.

Notes

  • Be sure to use cold butter and add it in OFF the heat, to ensure that the butter emulsifies into the sauce rather than melts.
  • If you can't get creme fraîche, I recommend using mascarpone cheese, soft cream cheese, or good quality heavy cream.
  • I really don't recommend substituting the limoncello for anything else. Something like wine or even a lemon-flavored spirit will not yield the same balance of citrus and sweetness.
  • Easily make this gluten-free by using gluten free pasta! I like Banza and Jovial Foods the best.

Nutrition

Calories: 428kcal | Carbohydrates: 55g | Protein: 10g | Fat: 14.8g | Saturated Fat: 6.6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 5.3g | Cholesterol: 25.3mg | Sodium: 882mg | Potassium: 11.9mg | Fiber: 2.1g | Sugar: 14.5g | Vitamin A: 5.3IU | Vitamin C: 5mg | Calcium: 7.1mg | Iron: 10.4mg
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