Creamy Lemon Pasta Recipe for Rich, Flavorful Italian Comfort
A luxurious Italian-American pasta dish balancing tangy lemon zest and butter-creamed emulsion. Ready in 20 minutes, offering restaurant-quality comfort with a smooth, dairy-rich finish. Pork- and alcohol-free for halal dietary needs.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
300g (10.6 oz) spaghetti or fettuccine
2 tbsp (28g) unsalted butter, room temperature
2 cloves garlic, minced fresh
1 medium organic lemon, zest and juice
1 cup (240ml) heavy cream (at least 35% fat)
1/2 cup (50g) parmesan cheese, grated in-house
Handful flat-leaf parsley, chopped
Instructions
Grate parmesan using a microplane to expose surface area
Zest the lemon before juicing for maximum volatile oils
Bring 3 quarts water to a rolling boil (212°F) with 1 tbsp salt
Cut spaghetti into 10″ portions for consistent heat transfer
Meanwhile, melt butter in a 12″ cast iron skillet over medium-low (325°F)
Add minced garlic and sauté for 1 minute, until fragrant
Pour in heavy cream, whisk to emulsify, then add lemon zest and 1 tbsp lemon juice
Salt to taste, then add cooked, drained pasta to the skillet
Reserve 1/2 cup starchy pasta water to adjust sauce consistency
Toss everything together with parmesan and parsley, using pasta water as needed
Notes
Use Italian bronze-die pasta for irregular grooves that hold sauce
Add more lemon juice to taste, but avoid over-acidity
For dairy-free version, substitute plant-based butter and cream
Add cooked, drained white beans for a vegan twist
Store leftovers in an airtight container in the fridge for up to 2 days