Creamy Lemon Pasta
Bright, silky, and surprisingly quick, this creamy lemon pasta comes together in 25 minutes with fresh lemon zest, garlic, parmesan, and heavy cream. The simple no-curdle sauce turns every strand into a glossy, restaurant-worthy bite.
Equipment
- Large Pot
- Large Skillet
- Microplane
- Box grater
- Tongs
- Liquid Measuring Cup
Ingredients
Pasta
- 12 oz spaghetti or linguine
- 1 1/2 cups reserved pasta water
Sauce
- 1 cup heavy cream
- 2 large lemons, zested and juiced
- 1 cup freshly grated parmesan
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 pinch red pepper flakes (optional)
For Serving
- 1 handful fresh basil leaves, torn
- 1 pinch flaky salt
Instructions
- Cook the pasta: bring a large pot of generously salted water to a boil. Add the spaghetti and cook it for about 1 minute less than the package directions. Right before draining, scoop out 1 1/2 cups of starchy pasta water and set it aside.
- Start the sauce while the pasta cooks: in a large skillet over medium-low heat, melt the butter. Add the minced garlic and a big pinch of red pepper flakes, if using. Cook for 1 to 2 minutes, stirring, until the garlic is fragrant but not browned.
- Add the cream and lemon zest: pour in the heavy cream and add all the zest from both lemons. Stir and let it come to a gentle simmer, then reduce the heat to low. Let it bubble softly for 3 to 4 minutes until it coats the back of a spoon.
- Melt in the parmesan off the heat: turn the burner off completely. Whisk in the grated parmesan, a big handful at a time, waiting each time until it melts before adding more. This keeps the sauce silky instead of grainy.
- Toss the pasta with the sauce: add the drained pasta to the skillet. Turn the heat back to low, add about 1/2 cup of the reserved pasta water, and toss with tongs. Keep tossing, adding more pasta water a splash at a time, until every strand is coated and the sauce looks glossy.
- Squeeze the lemon juice last: turn off the heat, squeeze in the juice from one lemon, and toss again. Taste and add salt if needed. For extra tang, squeeze in juice from the second lemon.
- Serve it warm: twirl the pasta into bowls and top with extra parmesan, torn basil, flaky salt, and a curl of lemon zest. Eat right away, ideally within the first ten minutes.
Notes
Use freshly grated parmesan and fresh lemon juice for the best texture and flavor. Zest the lemons before juicing. If the sauce looks too thin after tossing, keep tossing; it will tighten as it clings to the pasta. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or pasta water. Not recommended for freezing. Dairy-free: use full-fat coconut cream and 2 tablespoons nutritional yeast.