Creamy Lemon Pasta Recipe

Introduction

This creamy lemon pasta is a bright and comforting dish that comes together in just 20 minutes. With a luscious sauce made from heavy cream, Parmesan, and fresh lemon, it’s perfect for a quick weeknight dinner or an elegant meal any time.

Ingredients

• 1 pound pappardelle pasta
• 1/2 cup pasta water
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 cloves garlic, finely minced or grated
• 2 cups heavy cream
• 1 cup finely shredded Parmesan cheese (about 3 oz.)
• Zest and juice of 2 lemons
• Kosher salt
• Fresh cracked pepper
• Fresh chopped parsley for garnish

Instructions

1. Step 1: Bring a large pot of water to a boil and add 2-4 tablespoons of Kosher salt just before adding the pasta. Cook 1 pound of pappardelle according to package directions until just al dente. Reserve 1/2 cup of pasta water before draining.
2. Step 2: While the pasta cooks, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large sauté pan over medium-low heat. Add 3 cloves of minced garlic along with a pinch of salt and pepper. Cook for about 1 minute, stirring frequently to avoid browning the garlic.
3. Step 3: Whisk in 2 cups of heavy cream and bring the mixture to a gentle simmer over medium heat. Let it simmer gently over medium-low heat for a few minutes until the cream thickens slightly.
4. Step 4: Remove the pan from heat, then stir in 1 cup of finely shredded Parmesan cheese along with the zest and juice of 2 lemons.
5. Step 5: Stir continuously until the cheese melts and the sauce becomes smooth. Season the sauce to taste with salt and fresh cracked pepper.
6. Step 6: Add the cooked pasta to the sauce along with a splash or two of the reserved pasta water. Cook over medium heat, stirring gently, until the pasta is warmed through and coated with the sauce. Adjust seasoning as needed.
7. Step 7: Garnish with fresh chopped parsley and serve immediately. Enjoy your bright, creamy lemon pasta!

Tips & Variations

• Use freshly grated Parmesan for the best flavor and smoother melting in the sauce.
• If you prefer a lighter sauce, swap half of the heavy cream for whole milk, but the sauce will be less rich.
• Add a pinch of red pepper flakes when cooking garlic for a touch of heat.
• Try swapping pappardelle for fettuccine or linguine if you don’t have it on hand.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of cream or water to restore the sauce’s creaminess. Avoid microwaving too long to prevent separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can use any long pasta like fettuccine, linguine, or even spaghetti if you don’t have pappardelle. Just adjust the cooking time according to the package instructions.

How do I prevent the cream sauce from curdling?

To avoid curdling, cook the cream sauce gently over medium to medium-low heat and avoid boiling it vigorously. Adding the cheese off the heat and stirring it in slowly also helps create a smooth sauce.