Description
This creamy lemon pasta sauce recipe is a vibrant and luscious way to elevate your favorite pasta. Combining aromatic garlic, rich cream, tangy lemon juice, and savory parmesan, it creates a silky sauce that clings perfectly to every strand of pasta. Ready in just 20 minutes, it’s ideal for a quick yet indulgent meal with bright citrus notes balanced by cheesy richness.
Ingredients
Scale
Pasta
- 200g dried pasta or 300g fresh pasta
Sauce
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 cup cream
- ½ teaspoon black pepper
- ¼ – ½ teaspoon salt
- 50g parmesan, finely grated
- 3 tablespoons lemon juice
- Zest of one lemon
To Serve
- Extra grated parmesan
- Freshly ground black pepper (optional)
Instructions
- Cook the pasta: Bring a large pot of heavily salted water to a boil and cook the pasta according to package instructions until al dente. Before draining, reserve one cup of the pasta cooking water and then drain the pasta thoroughly.
- Heat the olive oil: In a large fry pan over medium heat, warm the olive oil. The pan should be large enough to accommodate all the pasta later.
- Sauté the garlic: Add the minced garlic to the olive oil and let it gently sizzle for about one minute. Be careful not to let the garlic brown, as this can cause a bitter taste.
- Add and simmer cream: Lower the heat slightly and pour in the cream. Bring it to a very gentle simmer and let it cook for about a minute, allowing the cream to warm evenly.
- Melt in the parmesan: Gradually add the finely grated parmesan in small portions, whisking continuously between additions to ensure the cheese melts smoothly into the cream without clumping. Maintain a very gentle simmer throughout to prevent the sauce from curdling.
- Season and thicken: Stir in the salt and black pepper. Allow the sauce to bubble gently for one to two minutes until it thickens slightly.
- Add lemon juice and combine pasta: Quickly whisk in the lemon juice to incorporate it fully into the sauce. Then add the cooked pasta directly into the sauce.
- Finish cooking together: Let the pasta simmer gently in the sauce for about one minute. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. Taste and adjust seasoning if needed.
- Serve: Plate the pasta and top generously with extra grated parmesan and lemon zest. Optionally, finish with a fresh crack of black pepper for an added aromatic kick.
Notes
- Use freshly grated parmesan for the best melting and flavor.
- If preferred, substitute heavy cream with half-and-half for a lighter sauce, though it might be less rich.
- The reserved pasta water contains starch that helps loosen the sauce and makes it cling better to the pasta, so don’t skip reserving it.
- Adjust the amount of lemon juice and zest to your taste preference for a milder or stronger citrus note.
- This sauce pairs well with long pasta shapes like spaghetti, linguine, or fettuccine.
- For a dairy-free version, try substituting cream and parmesan with suitable non-dairy alternatives, but this will alter the flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
