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Bring a large pot of generously salted water to a rolling 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. Drain the spaghetti and set aside.

While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to burn the garlic.

Pour in the heavy cream, lemon juice, and lemon zest. Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.

Add the cooked spaghetti to the skillet with the sauce. Toss to coat the pasta evenly. Gradually add 1 cup of the reserved pasta water, stirring continuously, until a creamy sauce forms and coats the spaghetti. If the sauce is too thick, add more pasta water, 1/4 cup at a time, until desired consistency is reached.

Remove the skillet from the heat. Stir in the grated Parmesan cheese, salt, and black pepper. Continue to toss until the cheese is fully melted and incorporated, creating a smooth, creamy sauce.

Taste and adjust seasonings as needed. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.


Bring a large pot of generously salted water to a rolling 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. Drain the spaghetti and set aside.

While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to burn the garlic.

Pour in the heavy cream, lemon juice, and lemon zest. Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.

Add the cooked spaghetti to the skillet with the sauce. Toss to coat the pasta evenly. Gradually add 1 cup of the reserved pasta water, stirring continuously, until a creamy sauce forms and coats the spaghetti. If the sauce is too thick, add more pasta water, 1/4 cup at a time, until desired consistency is reached.

Remove the skillet from the heat. Stir in the grated Parmesan cheese, salt, and black pepper. Continue to toss until the cheese is fully melted and incorporated, creating a smooth, creamy sauce.

Taste and adjust seasonings as needed. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
