Description
This creamy lemon pasta features perfectly cooked pasta tossed in a luxurious sauce made with heavy cream, fresh lemon juice, lemon zest, garlic, and Parmesan cheese. It’s a quick, elegant dish that’s bursting with bright citrus flavor and ready in just 20 minutes.
Ingredients
Scale
- 12 oz pasta (linguine, fettuccine, or spaghetti)
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- Zest of 2 lemons (about 2 tablespoons)
- ½ cup fresh lemon juice (from 2–3 lemons)
- 1 cup freshly grated Parmesan cheese, plus more for serving
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ cup reserved pasta water
- Fresh basil or parsley for garnish (optional)
- Red pepper flakes (optional, for heat)
Instructions
- Cook the Pasta – Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until just under al dente (about 1-2 minutes less than package instructions). Before draining, reserve 1 cup of pasta water. Drain the pasta and set aside.
- Prepare the Aromatics – While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Be careful not to burn the garlic as it will taste bitter.
- Create the Cream Base – Pour the heavy cream into the skillet with the garlic. Bring to a gentle simmer, stirring occasionally. Let it simmer for 2-3 minutes to reduce slightly and thicken.
- Add Lemon – Remove the skillet from heat (this prevents the cream from curdling). Stir in the lemon zest and lemon juice. The sauce will look slightly thinner—this is normal.
- Add Cheese – Return the pan to low heat. Gradually add the freshly grated Parmesan cheese, stirring constantly until melted and smooth. Season with salt and pepper.
- Combine Pasta and Sauce – Add the drained pasta to the skillet. Using tongs, toss the pasta in the sauce until every strand is coated. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach your desired consistency. The sauce should coat the pasta smoothly without being watery.
- Final Adjustments – Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. The flavor should be bright and lemony with a perfect balance of richness.
- Serve – Divide among plates or bowls. Garnish with extra Parmesan, fresh herbs, lemon zest, and red pepper flakes if desired. Serve immediately while hot.
Notes
- Use freshly squeezed lemon juice—bottled juice won’t provide the same bright, fresh flavor.
- Don’t skip reserving pasta water! It’s essential for achieving the perfect sauce consistency.
- Add the lemon juice off the heat to prevent the cream from curdling.
- Freshly grated Parmesan is crucial—pre-grated cheese won’t melt as smoothly.
- This pasta is best served immediately as the sauce thickens as it cools.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be thinner.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe (about 1½ cups)
- Calories: 625
- Sugar: 4g
- Sodium: 520mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 105mg