Creamy Lemon Pasta
A bowl of creamy lemon pasta that costs under $5, takes 20 minutes, and looks like it came from a restaurant with cloth napkins and a waiter who knows your name.
Equipment
- Large Pot (5-6 quarts)
- Large Skillet (12-inch)
- Microplane or Fine Grater
- Tongs
- Liquid Measuring Cup
Ingredients
- 1 lb dried linguine or spaghetti
- 1 cup heavy cream
- 2 large lemons (zest and juice)
- 1 ½ cups finely grated Parmesan cheese (from a block)
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- to taste salt (for pasta water and finishing)
- to taste freshly cracked black pepper
- a pinch red pepper flakes (optional)
- a few leaves fresh basil or parsley (for garnish)
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until 1 minute shy of al dente. Reserve 1 ½ cups of pasta water before draining.
- Zest both lemons finely into a small bowl, then juice them into a separate bowl (you need about ¼ cup juice). Set the zest aside.
- In a large skillet over medium heat, melt the butter. Add the garlic and cook until fragrant, about 30 seconds — do not let it brown.
- Pour in the heavy cream and lemon juice. Whisk to combine. Let it simmer gently for 1-2 minutes until it thickens slightly and coats the back of a spoon.
- Reduce heat to low. Add the grated Parmesan in small handfuls, whisking constantly, until fully melted and smooth. Do not let it boil or the sauce may become grainy.
- Ladle in ½ cup of the reserved pasta water and whisk until the sauce is glossy and pourable. It should look thinner than desired — the pasta will absorb it.
- Add the drained pasta directly to the skillet. Use tongs to toss the pasta in the sauce, adding more pasta water a splash at a time, until every strand is coated and the sauce moves freely (about 1-2 minutes).
- Remove from heat. Sprinkle half the lemon zest over the pasta and toss once. Taste and adjust salt if needed. Divide into bowls. Top with remaining zest, a crack of black pepper, a pinch of red pepper flakes, and a few basil leaves placed deliberately on top. Serve immediately.
Notes
The most important steps for success: Grate your own Parmesan from a block — pre-shredded contains anti-caking agents that make the sauce grainy. Always reserve a full cup of pasta water, even if you don’t use it all; the starch is essential for emulsification. Add the cheese over low heat and whisk constantly to prevent seizing. Taste before salting at the end — Parmesan and pasta water are already salty.
Storage: Store in an airtight container in the fridge for up to 4 days. The sauce will thicken as it sits. Reheat on the stovetop over medium-low heat with a splash of water or milk, tossing until creamy. Freezing is not recommended as the cream sauce may separate.