Classic Creamy Lemon Spaghetti
Classic Creamy Lemon Spaghetti
Ingredients
- 1 pound spaghetti
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 2 min
- 3
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.
⏱️ 3 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 2 min
- 6
Taste and adjust seasonings as needed. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Creamy Lemon Spaghetti
- 1 pound spaghetti
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 2 min - 3
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.
⏱️ 3 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 2 min - 6
Taste and adjust seasonings as needed. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
⏱️ 1 min