Creamy Lemon Pasta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
687 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Lemon Pasta
Description
The recipe for Creamy Lemon Pasta features spaghetti cooked al dente then coated in a sauce made by sautéing minced garlic in butter, simmering heavy cream with grated Parmesan cheese until it thickens, and finishing with lemon juice and zest for brightness. This combination creates a velvety, flavorful sauce that clings to the tender pasta strands. The addition of fresh parsley adds a subtle herbal note and color to the dish.
The creamy texture contrasts nicely with the sharpness of Parmesan and acidity from the lemon, producing a balanced flavor profile. The sauce's gentle simmering allows the cheese to melt smoothly without clumping. Adjusting seasoning with salt and pepper enhances the overall taste.
This pasta is ideal served immediately once the sauce has embraced the noodles, ensuring the sauce remains creamy without being too thick or runny. It pairs well with simple salads or grilled vegetables as a complementary side.
Use good-quality freshly grated Parmesan for best melting results. Zest the lemon before juicing to make grating easier. Heavy or double cream is recommended to avoid sauce splitting. Extra pasta water added during tossing helps maintain sauce consistency.
Ingredients
- 12 oz spaghetti
- 1 tablespoon salt
- 2 tablespoon butter
- 4 garlic minced, cloves
- 1.5 cup heavy cream (see note 1)
- 1 cup Parmesan Cheese see note 2, grated
- 1 tablespoon lemon juice (see note 3)
- 1 tablespoon lemon see note 3, zest
- 1 tablespoon parsley chopped, fresh
- salt to taste
- black pepper to taste
Instructions
Cook the pasta
- Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions.1 tablespoon salt12 oz / 340 g spaghetti
- Once cooked, reserve 2 cups of the pasta cooking liquid and drain the pasta.
While the pasta is cooking.
- Heat the butter in a heavy-based skillet over low heat.2 tbsp butter
- Add the minced garlic and cook for 2 minutes.4 garlic cloves
- Add the cream and bring to a simmer.1.5 cup / 360 ml heavy cream
- Sprinkle over the parmesan. Stir until the parmesan has melted, then let the sauce simmer for 1 ½ minutes until it thickens slightly.1 cup / 100 g grated parmesan
To finish the dish
- Add the drained pasta to the sauce and a cup of the reserved cooking water.
- Stir the pasta gently until it's coated in the sauce, and cook everything for 1-2 minutes, tossing gently until the pasta is cooked to your liking. Add more pasta cooking water if the sauce gets too thick.
- Add the lemon zest, lemon juice, and parsley. Stir to combine.1 tablespoon lemon zest1 tablespoon lemon juice1 tablespoon chopped fresh parsley
- Taste your sauce and add salt, pepper, and extra lemon juice to taste. salt and pepper to taste
- Serve immediately, garnished with extra parsley and parmesan if desired.
Notes
- Use heavy, thickened, or double cream to prevent the sauce from splitting; avoid half and half or single cream.
- Grate Parmesan from a block for better melting; reduce the quantity if using pre-grated cheese as it is more compacted.
- Zest the lemon before juicing to make zesting easier and avoid difficulties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 687 kcal
% Daily Value*
| Calories | 687kcal | 34% |
| Carbohydrates | 71g | 24% |
| Protein | 21g | 42% |
| Fat | 47g | 72% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 140mg | 47% |
| Sodium | 789mg | 33% |
| Potassium | 348mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1814IU | 36% |
| Vitamin C | 6mg | 7% |
| Calcium | 314mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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