Creamy Lemon Pasta
Creamy Lemon Pasta
Ingredients
For the Pasta
- 12 ounces spaghetti
- 1 tablespoon kosher salt, plus more for pasta water
For the Creamy Lemon Sauce
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 lemon, zested and juiced (about 2 tablespoons juice)
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min
- 2
While the pasta is cooking, prepare the sauce. In a large skillet or Dutch oven, melt the butter over medium heat.
⏱️ 2 min
- 3
Add the minced garlic to the melted butter and sauté for 1 minute, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 4
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low and let it simmer for 3-5 minutes, allowing it to thicken slightly.
⏱️ 5 min
- 5
Stir in the lemon zest, lemon juice, 1/2 cup of grated Parmesan cheese, 1 tablespoon of kosher salt, and 1/2 teaspoon of black pepper. Mix well to combine.
⏱️ 2 min
- 6
Add the drained spaghetti directly to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add the reserved pasta cooking water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 3 min
- 7
Serve immediately, garnished with extra grated Parmesan cheese, fresh black pepper, and chopped fresh parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Pasta
For the Pasta
- 12 ounces spaghetti
- 1 tablespoon kosher salt, plus more for pasta water
For the Creamy Lemon Sauce
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 lemon, zested and juiced (about 2 tablespoons juice)
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min - 2
While the pasta is cooking, prepare the sauce. In a large skillet or Dutch oven, melt the butter over medium heat.
⏱️ 2 min - 3
Add the minced garlic to the melted butter and sauté for 1 minute, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 4
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low and let it simmer for 3-5 minutes, allowing it to thicken slightly.
⏱️ 5 min - 5
Stir in the lemon zest, lemon juice, 1/2 cup of grated Parmesan cheese, 1 tablespoon of kosher salt, and 1/2 teaspoon of black pepper. Mix well to combine.
⏱️ 2 min - 6
Add the drained spaghetti directly to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add the reserved pasta cooking water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 3 min - 7
Serve immediately, garnished with extra grated Parmesan cheese, fresh black pepper, and chopped fresh parsley.
⏱️ 2 min