Description
This creamy lemon pasta sauce is a delightful combination of rich butter and cream, fresh garlic, tangy lemon zest and juice, and savory Parmesan cheese. Ready in just 20 minutes, it creates a luscious sauce that perfectly coats your favorite pasta, bringing a refreshing yet indulgent flavor to your meal. Garnished with fresh herbs, this dish is simple to make yet impressive enough for a dinner with friends or family.
Ingredients
Scale
For the Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Zest and juice of 1 large lemon
- Salt and freshly ground black pepper, to taste
- 1/4 cup pasta water (reserved from cooking the pasta)
For Garnish
- Fresh parsley or basil, for garnish (optional)
Instructions
- Cook the Pasta: Cook your pasta according to the package directions until al dente. Before draining, reserve 1/4 cup of the pasta cooking water for the sauce, then drain the pasta and set aside.
- Make the Creamy Lemon Sauce: In a large skillet over medium heat, melt the butter and add the olive oil. Add the minced garlic and sauté for 1 to 2 minutes until fragrant, taking care not to burn the garlic.
- Simmer the Cream: Pour in the heavy cream and stir to combine with the garlic mixture. Let the cream simmer gently for about 3 to 4 minutes, stirring occasionally, until it thickens slightly.
- Add Lemon and Parmesan: Stir in the lemon zest and juice to infuse the sauce with bright citrus flavor. Then, add the freshly grated Parmesan cheese, stirring constantly until the cheese melts fully and the sauce achieves a creamy, smooth texture.
- Season the Sauce: Season with salt and freshly ground black pepper to taste. If the sauce becomes too thick, add a splash of the reserved pasta water to thin it out to your preferred consistency.
- Combine with Pasta: Add the cooked pasta directly into the skillet with the sauce. Toss everything together thoroughly to coat the pasta evenly. Add additional pasta water if needed to help the sauce cling beautifully to every strand.
- Serve: Serve immediately while hot, garnished with fresh parsley or basil if desired for a pop of color and fresh herbal notes.
Notes
- Ensure not to burn the garlic during sautéing as it will turn bitter and affect the sauce flavor.
- Adjust the amount of pasta water you add to achieve the perfect sauce consistency.
- This sauce pairs wonderfully with spaghetti, linguine, fettuccine, or your favorite long pasta shapes.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Freshly grated Parmesan yields the best flavor and melts smoothly in the sauce.
