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Cremy Lemon Pasta
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Creamy Lemon Pasta

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes

Ingredients

  • 12 ounces pasta fettuccine, spaghetti, or your fave wide noodles
  • 1 cup heavy cream the good stuff, no skimping
  • 1/2 cup grated Parmesan or Pecorino
  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1 lemon zest and juice
  • Salt and pepper to taste
  • 1/4 teaspoon red pepper flakes optional, for a tiny kick
  • Chopped parsley or basil for garnish

Instructions

  • Cook the pasta in salted water until al dente. Reserve a cup of pasta water, then drain. Pro move: don’t rinse.
  • In a large skillet, melt butter over medium heat. Add garlic and sauté for about 30 seconds until fragrant—not brown, just aromatic.
  • Pour in the heavy cream. Bring to a gentle simmer and let it thicken slightly, about 2–3 minutes.
  • Whisk in the lemon zest, lemon juice, and grated cheese. Stir until the sauce is smooth and glossy. If it’s too thick, splash in a bit of the reserved pasta water.
  • Season with salt, pepper, and red pepper flakes if you’re using them. Taste and adjust brightness with a touch more lemon if needed.
  • Add the drained pasta to the sauce. Toss to coat evenly, adding more pasta water as needed to reach a silky, clingy consistency.
  • Garnish with parsley or basil. Serve hot and revel in the citrusy creaminess.