Creamy Lemon Parmesan Spaghetti
Creamy Lemon Parmesan Spaghetti
Ingredients
- 1 onion, diced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- to taste Italian herbs
- to taste garlic powder
- to taste black pepper, ground
- to taste chili flakes
- to taste salt
- 1 cup Parmesan cheese, freshly grated, plus extra for finishing
- 1 lemon zest, from 1 lemon
- 1 splash lemon juice
- 1 pound spaghetti, cooked according to package directions
- 1/2 cup pasta water, reserved from cooking spaghetti
- 2 tablespoons parsley, fresh, chopped, for finishing
Instructions
- 1
Heat a large copper pan (or other suitable pan) over medium heat. Add the butter and olive oil to the pan and allow the butter to melt.
⏱️ 2 min
- 2
Add the diced onion to the pan and sauté, stirring occasionally, until the onion becomes translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Sprinkle the flour over the sautéed onion and stir continuously for 1 minute to combine, creating a roux.
⏱️ 1 min
- 4
Gradually pour in the chicken broth and heavy cream, stirring continuously with a whisk to prevent lumps, until the sauce begins to thicken, about 3-5 minutes.
⏱️ 5 min
- 5
Season the sauce with Italian herbs, garlic powder, black pepper, chili flakes, and salt to taste. Stir well to incorporate all the seasonings.
⏱️ 1 min
- 6
Reduce the heat to low. Add the freshly grated Parmesan cheese and lemon zest to the sauce. Squeeze in a splash of lemon juice. Stir until the Parmesan has melted completely and the sauce is smooth and well combined.
⏱️ 2 min
- 7
Add the cooked spaghetti directly into the sauce using tongs. Add 1/4 to 1/2 cup of the reserved pasta water, a little at a time, to help emulsify the sauce and achieve a silky consistency. Toss the spaghetti until it is perfectly coated with the creamy sauce.
⏱️ 2 min
- 8
Finish the dish by sprinkling with fresh chopped parsley and extra freshly grated Parmesan cheese. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Parmesan Spaghetti
- 1 onion, diced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- to taste Italian herbs
- to taste garlic powder
- to taste black pepper, ground
- to taste chili flakes
- to taste salt
- 1 cup Parmesan cheese, freshly grated, plus extra for finishing
- 1 lemon zest, from 1 lemon
- 1 splash lemon juice
- 1 pound spaghetti, cooked according to package directions
- 1/2 cup pasta water, reserved from cooking spaghetti
- 2 tablespoons parsley, fresh, chopped, for finishing
Instructions
- 1
Heat a large copper pan (or other suitable pan) over medium heat. Add the butter and olive oil to the pan and allow the butter to melt.
⏱️ 2 min - 2
Add the diced onion to the pan and sauté, stirring occasionally, until the onion becomes translucent, about 5-7 minutes.
⏱️ 7 min - 3
Sprinkle the flour over the sautéed onion and stir continuously for 1 minute to combine, creating a roux.
⏱️ 1 min - 4
Gradually pour in the chicken broth and heavy cream, stirring continuously with a whisk to prevent lumps, until the sauce begins to thicken, about 3-5 minutes.
⏱️ 5 min - 5
Season the sauce with Italian herbs, garlic powder, black pepper, chili flakes, and salt to taste. Stir well to incorporate all the seasonings.
⏱️ 1 min - 6
Reduce the heat to low. Add the freshly grated Parmesan cheese and lemon zest to the sauce. Squeeze in a splash of lemon juice. Stir until the Parmesan has melted completely and the sauce is smooth and well combined.
⏱️ 2 min - 7
Add the cooked spaghetti directly into the sauce using tongs. Add 1/4 to 1/2 cup of the reserved pasta water, a little at a time, to help emulsify the sauce and achieve a silky consistency. Toss the spaghetti until it is perfectly coated with the creamy sauce.
⏱️ 2 min - 8
Finish the dish by sprinkling with fresh chopped parsley and extra freshly grated Parmesan cheese. Serve immediately.
⏱️ 1 min