Pasta al Limone with Goat Cheese | Cheesy Italian Lemon Pasta Recipe

There are many ways to make “Pasta al Limone,” or lemon pasta, and one way is to incorporate cheese. This recipe uses plenty of Parmigiano-Reggiano and soft goat cheese (chèvre) in a sauce that’s incredibly easy to make. Everything is just mixed in a bowl, no cooking required!

This recipe uses plenty of Parmigiano-Reggiano and soft goat cheese (chèvre) in a sauce that’s incredibly easy to make.

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Pasta al Limone with Goat Cheese Recipe

Makes: 2 servings

Cook Time: 20 minutes

For this recipe, you will need:

• Salt
• 7 ounces (200 grams) thick spaghetti
• 4 ounces (115 grams) soft goat cheese or cream cheese
• At least 3.5 ounces (100 grams) grated Parmigiano-Reggiano cheese (you can’t use too much, but you can definitely use too little!)
• The juice of 1 large lemon
• Grated lemon zest for topping

Bring a large pot of water to a rolling boil and salt it generously. Add the pasta and cook as directed, or until “al dente” to your taste.

Meanwhile, place the goat cheese in a large mixing bowl. Stir in enough hot pasta water to thin the cheese into a creamy sauce. Stir in the Parmigiano cheese, lemon juice and salt to taste.

When the pasta is cooked, use tongs or a spaghetti fork to transfer it into the sauce bowl. Stir all together. If the sauce is too thick, you can thin it with a little more pasta water.

Serve immediately, topped with lemon zest.

Buon appetito!