Pasta al Limone with Goat Cheese | Cheesy Italian Lemon Pasta Recipe
- Pasta Grammar
- Apr 6
- 1 min read
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!

If you don’t have any goat cheese on hand, another excellent (and Italian-approved, believe it or not) substitute is cream cheese!
Watch the Pasta Grammar video:
PASTA AL LIMONE WITH GOAT CHEESE RECIPE
Makes: 2 servings
Cook Time: 20 minutes
For this recipe, you will need:
Salt
7 ounces (200 g) thick spaghetti
4 ounces (115 g) soft goat cheese or cream cheese
At least 3.5 ounces (100 g) 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!
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