Creamy Lemon Garlic Spaghetti
Creamy Lemon Garlic Spaghetti
Ingredients
For the Creamy Sauce
- 1 tablespoon oil
- 2 tablespoons butter
- 1/2 cup yellow onion, diced
- 1 tablespoon garlic, freshly minced
- 1 1/2 tablespoons all purpose flour
- 3/4 cup chicken broth
- 1 1/2 cups heavy whipping cream, unsweetened, room temperature
- as needed salt, to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon red chili flakes
- 3/4 cup Parmesan cheese, freshly grated
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
For Garnish
- 1 teaspoon parsley, freshly chopped
- as needed Parmesan cheese, extra grated
- as needed lemon zest, extra
- as needed black pepper, freshly cracked
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente.
⏱️ 10 min
- 2
Before draining the spaghetti, reserve 1 cup of the starchy pasta water. Drain the spaghetti and set aside.
⏱️ 1 min
- 3
While the pasta cooks, heat the oil and butter in a large skillet over medium heat. Once the butter has melted, add the diced yellow onion and sauté for 4 to 5 minutes until soft and translucent.
⏱️ 5 min
- 4
Stir in the minced garlic and cook for 30 to 60 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
Sprinkle in the all purpose flour and whisk continuously for about 1 minute to cook out the raw flour taste.
⏱️ 1 min
- 6
Gradually pour in the chicken broth while whisking constantly until the mixture is smooth and lump-free. Let it simmer for 2 to 3 minutes until it begins to thicken slightly.
⏱️ 3 min
- 7
Reduce the heat to low and slowly stir in the room temperature heavy cream. Add the garlic powder, Italian seasoning, black pepper, red chili flakes, and salt to taste. Simmer for 3 to 5 minutes, stirring occasionally, allowing the sauce to further thicken.
⏱️ 5 min
- 8
Stir in the freshly grated Parmesan cheese until melted and fully incorporated into the sauce.
⏱️ 1 min
- 9
Remove the skillet from the heat. Stir in the lemon zest, then add the lemon juice last.
⏱️ 1 min
- 10
Add the cooked spaghetti to the skillet with the sauce and toss until every strand is evenly coated.
⏱️ 2 min
- 11
Gradually add the reserved pasta water, a few tablespoons at a time, tossing continuously until the sauce becomes silky and perfectly coats the pasta. You may not need all of the pasta water.
⏱️ 2 min
- 12
Taste and adjust the seasoning with additional salt, black pepper, Parmesan cheese, or lemon juice if needed.
⏱️ 1 min
- 13
Garnish with freshly chopped parsley, extra grated Parmesan cheese, lemon zest, and freshly cracked black pepper. Serve immediately while hot.
⏱️ 1 min
Kitchen Tools
Creamy Lemon Garlic Spaghetti
For the Creamy Sauce
- 1 tablespoon oil
- 2 tablespoons butter
- 1/2 cup yellow onion, diced
- 1 tablespoon garlic, freshly minced
- 1 1/2 tablespoons all purpose flour
- 3/4 cup chicken broth
- 1 1/2 cups heavy whipping cream, unsweetened, room temperature
- as needed salt, to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon red chili flakes
- 3/4 cup Parmesan cheese, freshly grated
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
For Garnish
- 1 teaspoon parsley, freshly chopped
- as needed Parmesan cheese, extra grated
- as needed lemon zest, extra
- as needed black pepper, freshly cracked
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente.
⏱️ 10 min - 2
Before draining the spaghetti, reserve 1 cup of the starchy pasta water. Drain the spaghetti and set aside.
⏱️ 1 min - 3
While the pasta cooks, heat the oil and butter in a large skillet over medium heat. Once the butter has melted, add the diced yellow onion and sauté for 4 to 5 minutes until soft and translucent.
⏱️ 5 min - 4
Stir in the minced garlic and cook for 30 to 60 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 5
Sprinkle in the all purpose flour and whisk continuously for about 1 minute to cook out the raw flour taste.
⏱️ 1 min - 6
Gradually pour in the chicken broth while whisking constantly until the mixture is smooth and lump-free. Let it simmer for 2 to 3 minutes until it begins to thicken slightly.
⏱️ 3 min - 7
Reduce the heat to low and slowly stir in the room temperature heavy cream. Add the garlic powder, Italian seasoning, black pepper, red chili flakes, and salt to taste. Simmer for 3 to 5 minutes, stirring occasionally, allowing the sauce to further thicken.
⏱️ 5 min - 8
Stir in the freshly grated Parmesan cheese until melted and fully incorporated into the sauce.
⏱️ 1 min - 9
Remove the skillet from the heat. Stir in the lemon zest, then add the lemon juice last.
⏱️ 1 min - 10
Add the cooked spaghetti to the skillet with the sauce and toss until every strand is evenly coated.
⏱️ 2 min - 11
Gradually add the reserved pasta water, a few tablespoons at a time, tossing continuously until the sauce becomes silky and perfectly coats the pasta. You may not need all of the pasta water.
⏱️ 2 min - 12
Taste and adjust the seasoning with additional salt, black pepper, Parmesan cheese, or lemon juice if needed.
⏱️ 1 min - 13
Garnish with freshly chopped parsley, extra grated Parmesan cheese, lemon zest, and freshly cracked black pepper. Serve immediately while hot.
⏱️ 1 min