Creamy Lemon Parmesan Spaghetti
Creamy Lemon Parmesan Spaghetti
Ingredients
- 300 grams spaghetti
- 2 tablespoons butter
- 3 garlic, minced
- 1 lemon, for zest and juice
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 cup pasta water, reserved
- to taste salt
- to taste black pepper
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the 300 grams of spaghetti and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the spaghetti.
⏱️ 10 min
- 2
While the spaghetti is cooking, melt 2 tablespoons of butter in a large pan over medium heat.
⏱️ 1 min
- 3
Add the 3 cloves of minced garlic to the melted butter and sauté for approximately 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Zest the entire lemon directly into the pan with the garlic and butter.
⏱️ 1 min
- 5
Pour 1/2 cup of heavy cream into the pan and stir to combine.
⏱️ 1 min
- 6
Stir in 1/2 cup of grated Parmesan cheese until it begins to melt into the cream.
⏱️ 1 min
- 7
Add the cooked and drained spaghetti to the pan with the sauce.
⏱️ 1 min
- 8
Pour in the reserved 1/2 cup of pasta water.
⏱️ 1 min
- 9
Toss the spaghetti thoroughly with the sauce, ensuring it is well-coated and the sauce emulsifies to a creamy, glossy consistency. Continue tossing for 1-2 minutes until the sauce thickens.
⏱️ 2 min
- 10
Squeeze the juice from the zested lemon directly over the pasta.
⏱️ 1 min
- 11
Season the pasta with salt and black pepper to taste, adjusting as needed.
⏱️ 1 min
- 12
Garnish with fresh chopped parsley and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Parmesan Spaghetti
- 300 grams spaghetti
- 2 tablespoons butter
- 3 garlic, minced
- 1 lemon, for zest and juice
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 cup pasta water, reserved
- to taste salt
- to taste black pepper
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the 300 grams of spaghetti and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the spaghetti.
⏱️ 10 min - 2
While the spaghetti is cooking, melt 2 tablespoons of butter in a large pan over medium heat.
⏱️ 1 min - 3
Add the 3 cloves of minced garlic to the melted butter and sauté for approximately 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Zest the entire lemon directly into the pan with the garlic and butter.
⏱️ 1 min - 5
Pour 1/2 cup of heavy cream into the pan and stir to combine.
⏱️ 1 min - 6
Stir in 1/2 cup of grated Parmesan cheese until it begins to melt into the cream.
⏱️ 1 min - 7
Add the cooked and drained spaghetti to the pan with the sauce.
⏱️ 1 min - 8
Pour in the reserved 1/2 cup of pasta water.
⏱️ 1 min - 9
Toss the spaghetti thoroughly with the sauce, ensuring it is well-coated and the sauce emulsifies to a creamy, glossy consistency. Continue tossing for 1-2 minutes until the sauce thickens.
⏱️ 2 min - 10
Squeeze the juice from the zested lemon directly over the pasta.
⏱️ 1 min - 11
Season the pasta with salt and black pepper to taste, adjusting as needed.
⏱️ 1 min - 12
Garnish with fresh chopped parsley and serve immediately.
⏱️ 1 min