Lemon Butter Pasta with Sage - Authentic Italian Elegance
Master the art of silky butter emulsion with this Amalfi Coast classic
Transport yourself to Italy's stunning Amalfi Coast with this luxurious yet surprisingly simple pasta dish. Pasta al Limone represents the pinnacle of Italian cooking philosophy - using minimal, high-quality ingredients to create something extraordinary. This recipe teaches you the authentic technique of creating a silky, cream-free emulsion sauce that coats each strand of pasta like liquid silk. The combination of bright lemon, nutty brown butter, aromatic sage, and sharp Parmigiano-Reggiano creates a symphony of flavors that's both elegant enough for special occasions and quick enough for weeknight dinners.
Nutritional Benefits
Ingredients & Equipment
Ingredients
Equipment Needed
- •Large heavy-bottomed skillet or sauté pan
- •Large pasta pot
- •Fine microplane zester
- •Heat-resistant tongs
- •Ladle for pasta water
Instructions
Preparation
- 1
Bring a large pot of water to boil. Add salt until it tastes like seawater (about 1 tbsp per liter).
⏱️ ~3 min💡 Tip: Start with hot tap water to speed up boiling process - 2
Wash lemons thoroughly. Zest all three lemons using a microplane, avoiding the bitter white pith. Juice two lemons into a small bowl.
⏱️ ~2 min💡 Tip: Zest first, then juice - it's much easier when the lemon is whole
Cooking
- 3
Add pasta to boiling water. Cook 2 minutes less than package directions for al dente texture.
⏱️ ~8 min🌡️ rolling boil💡 Tip: Stir vigorously for first 30 seconds to prevent sticking - 4
While pasta cooks, place skillet over medium heat. Add 2 tablespoons butter and sage leaves. Sauté sage until edges curl and butter turns nutty brown.
⏱️ ~2 min🌡️ medium heat💡 Tip: Watch carefully - don't let butter burn or it will taste bitter - 5
Remove half the sage leaves to a paper towel for garnish. Reserve 1 cup pasta water, then drain pasta.
⏱️ ~1 min💡 Tip: Save extra pasta water - you'll need it for the emulsion - 6
Add remaining cold butter cubes to skillet with remaining sage. Add ½ cup pasta water and whisk vigorously to create emulsion.
⏱️ ~1 min🌡️ low heat💡 Tip: Keep butter cold - this temperature contrast creates the silky emulsion - 7
Add pasta to skillet with lemon zest and half the lemon juice. Toss vigorously, adding pasta water ¼ cup at a time until sauce coats pasta.
⏱️ ~2 min🌡️ low heat💡 Tip: Toss off heat if sauce looks like it might break - 8
Remove from heat. Add Parmigiano-Reggiano, remaining lemon juice to taste, and black pepper. Toss again to combine.
⏱️ ~1 min💡 Tip: Taste and adjust - add more lemon juice for brightness, pasta water for consistency
Pro Tips
Temperature control is crucial - never let the sauce boil once butter is added or it will break
Use pasta water generously - the starch creates creamy texture without any cream
Add lemon juice off heat to preserve its bright, fresh flavor and prevent curdling
Reserve some uncooked butter cubes to adjust sauce consistency at the end if needed
Recipe Variations
This Pasta al Limone with Sage embodies the soul of Italian cooking - transforming simple ingredients into something magical through proper technique. The silky butter emulsion, bright lemon flavors, and aromatic sage create a dish that's both comforting and elegant. Master this recipe, and you'll have a go-to dish that never fails to impress, whether for a quiet weeknight dinner or special entertaining. Serve immediately with a glass of crisp white wine and enjoy this taste of the Amalfi Coast from your own kitchen.
Storage Instructions
Best enjoyed immediately. Can be stored in airtight container for up to 2 days, but sauce will separate and lose its silky texture.
Reheating:
Reheat gently in skillet with splash of water over low heat, tossing constantly. Add extra butter if needed. Do not microwave as it will break the emulsion.
