Description
A zesty Italian pasta dish featuring a silky lemon-cream sauce, perfectly balanced with Parmesan cheese and butter for a quick yet elegant weeknight meal.
Ingredients
8 oz to 12 oz spaghetti, linguine, or fettuccine
1 cup heavy cream
3 tbsp to 4 tbsp unsalted butter
1 to 2 fresh lemons (zest and juice)
1/2 cup to 1 cup Parmesan cheese
2 cloves to 4 cloves garlic
Salt and black pepper
Optional: red pepper flakes for heat
Chopped parsley for garnish
Instructions
Boil pasta in heavily salted water until al dente, reserving 1 cup of starchy water
Melt butter in a saucepan, then sauté garlic and lemon zest
Add heavy cream and simmer until slightly thickened
Stir in Parmesan cheese and freshly squeezed lemon juice until smooth
Combine warm pasta with the sauce, adding reserved pasta water as needed to create a glossy emulsion
Season with salt, pepper, and optional red pepper flakes
Garnish with chopped parsley before serving
Notes
Use fresh lemons for optimal brightness
Non-homogenized heavy cream enhances texture
Substitute olive oil for butter in a vegan version
Reserve pasta water to adjust sauce consistency
Parmesan crystals intensify umami depth
- Prep Time: 10
- Cook Time: 12
- Category: LUNCH
- Method: Stovetop Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 400mg
- Fat: 32g
- Saturated Fat: 22g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 125mg