Creamy Lemon Pasta
30 min.
Easy
Low
A bright, creamy, and elegant Italian-inspired pasta where fresh lemon balances perfectly with butter, cream, and Parmesan cheese. Light yet comforting, perfect for a quick gourmet-style meal.
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Pasta
400 g pasta (spaghetti or fettuccine)
Lemon (juice and zest)
2 fresh lemons (juice + zest)
Butter
60 g butter
Heavy cream
200 ml heavy cream
Parmesan cheese
80 g grated Parmesan cheese
Garlic cloves
2 garlic cloves, finely minced
Olive oil
2 tbsp olive oil
Salt
Salt to taste
Black pepper
Black pepper to taste
Fresh parsley chopped
Fresh parsley (optional, for garnish)
30 min.
Bring a large pot of water to a boil. Add a generous amount of salt (it should taste like the sea). Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
In a large skillet over medium heat, add olive oil and butter. Once melted, add the minced garlic. Sauté for about 1 minute, stirring constantly (do not let it brown).
Stir in the lemon juice and zest. Let it cook for 1-2 minutes to release aroma and reduce slightly.
Lower the heat and add the heavy cream. Stir well and let it simmer gently for 3–4 minutes. The sauce should begin to thicken slightly.
Gradually mix in the grated Parmesan cheese, stirring continuously. Allow it to melt completely into the sauce until smooth and creamy.
Add the cooked pasta directly into the skillet. Toss well to coat evenly. If the sauce is too thick, add a bit of the reserved pasta water until the desired consistency is reached.
Season with salt and freshly ground black pepper. Plate immediately and garnish with parsley and extra Parmesan.
Use fresh lemons only; bottled juice won’t give the same brightness. Don’t overcook garlic; it turns bitter quickly. Pasta water helps emulsify the sauce and gives it a silky texture.
Serving:
4
30 min.
Easy
Low
A bright, creamy, and elegant Italian-inspired pasta where fresh lemon balances perfectly with butter, cream, and Parmesan cheese. Light yet comforting, perfect for a quick gourmet-style meal.
Pasta
400 g pasta (spaghetti or fettuccine)
Lemon (juice and zest)
2 fresh lemons (juice + zest)
Butter
60 g butter
Heavy cream
200 ml heavy cream
Parmesan cheese
80 g grated Parmesan cheese
Garlic cloves
2 garlic cloves, finely minced
Olive oil
2 tbsp olive oil
Salt
Salt to taste
Black pepper
Black pepper to taste
Fresh parsley chopped
Fresh parsley (optional, for garnish)
30 min.
Bring a large pot of water to a boil. Add a generous amount of salt (it should taste like the sea). Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
In a large skillet over medium heat, add olive oil and butter. Once melted, add the minced garlic. Sauté for about 1 minute, stirring constantly (do not let it brown).
Stir in the lemon juice and zest. Let it cook for 1-2 minutes to release aroma and reduce slightly.
Lower the heat and add the heavy cream. Stir well and let it simmer gently for 3–4 minutes. The sauce should begin to thicken slightly.
Gradually mix in the grated Parmesan cheese, stirring continuously. Allow it to melt completely into the sauce until smooth and creamy.
Add the cooked pasta directly into the skillet. Toss well to coat evenly. If the sauce is too thick, add a bit of the reserved pasta water until the desired consistency is reached.
Season with salt and freshly ground black pepper. Plate immediately and garnish with parsley and extra Parmesan.
Use fresh lemons only; bottled juice won’t give the same brightness. Don’t overcook garlic; it turns bitter quickly. Pasta water helps emulsify the sauce and gives it a silky texture.
Serving:
4
