Description
This creamy lemon pasta sauce combines the bright, zesty flavors of fresh lemon with a rich and velvety Parmesan cream base. Perfect for a quick and elegant meal, the sauce is made by sautéing garlic, then simmering heavy cream and finishing with Parmesan and lemon zest and juice. Tossed with pasta and optionally garnished with fresh herbs, this dish is delightfully smooth, tangy, and comforting.
Ingredients
Scale
Sauce Ingredients
- 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)
Garnish
- Fresh parsley or basil, for garnish (optional)
Instructions
- Cook the Pasta: Cook your pasta according to package directions. Reserve 1/4 cup of pasta water before draining; this starchy water will help adjust the sauce consistency.
- Make the Creamy Lemon Sauce: In a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic as it will turn bitter.
- Simmer the Cream: Pour in the heavy cream and stir to combine with the garlic mixture. Allow it to simmer gently for 3-4 minutes, stirring occasionally, until the cream thickens slightly and becomes luscious.
- Add Lemon and Parmesan: Stir in the lemon zest and juice to impart fresh citrus brightness, then add the Parmesan cheese. Continue stirring until the cheese melts smoothly into the sauce, creating a creamy and cohesive texture.
- Season the Sauce: Season with salt and freshly ground black pepper to your taste. If the sauce is too thick, gradually add a bit of the reserved pasta water to thin it out until it reaches your preferred consistency.
- Combine with Pasta: Add the cooked pasta to the skillet, tossing thoroughly to coat each strand evenly in the creamy lemon sauce. Add additional pasta water if needed to ensure the sauce clings perfectly to the pasta.
- Serve: Serve the pasta immediately, garnished with fresh parsley or basil if desired for a pop of color and herbal freshness.
Notes
- Reserve pasta water carefully as it contains starch which helps bind the sauce to the pasta.
- Be cautious not to burn the garlic during sautéing to avoid bitterness.
- Adjust the sauce thickness with reserved pasta water as needed.
- Use freshly grated Parmesan cheese for best melting and flavor.
- Fresh herbs like parsley or basil add a nice finish but are optional.
