Creamy Lemon Pasta
This creamy lemon pasta comes together in 20 minutes with just a handful of ingredients. Butter, cream, fresh lemon zest, and parmigiano make a silkky sauce that is surprisingly easy to make.
Why I Love This Creamy Lemon Pasta Recipe
If you enjoy the simplicity of pasta al limone, this creamy lemon pasta is one you will love. Like my cacio e pepe, it comes together with just a handful of ingredients and no complicated technique.
The difference in this recipe, though, is the butter and cream, which gives the sauce a rich, silky texture that makes it feel a little more special.
The sauce takes about as long as the pasta itself. Melt butter, add zest and cream, keep the heat gentle, and toss it all together with fresh fettuccine and parmigiano. Light, fresh, and perfect for summer, dinner is done before you know it!
Ingredient Notes
- Lemon zest: Use fresh lemon and zest it yourself. Bottled lemon juice will not give you the same bright, clean flavor that makes this sauce work.
- Cream: Whole, heavy, or whipping cream all work here. Just avoid anything low fat as it will not give you the richness the sauce needs.
- Butter: Along with the cream, butter is what makes this sauce silky and cohesive. Do not skip it or substitute it.
- Parmigiano: Freshly grated makes a real difference here. Pre-packaged grated cheese often has a coating that affects how it melts into the sauce.
- Fresh fettuccine: The recipe calls for fresh pasta, which is softer and more delicate than dried and pairs beautifully with a light cream sauce like this. If you want to make your own, my homemade pasta is a great place to start.
Can I use dried pasta?
Can I use dried pasta? You can, though fresh fettuccine is really the better choice here. The delicate texture of fresh pasta works beautifully with a light lemon cream sauce like this one. Dried will work in a pinch but the result will be a little heavier.
How to Make Creamy Lemon Pasta
Bring a large pot of water to a boil and salt it well. This is your only chance to season the pasta itself.
While the fettuccine is cooking, melt the butter in a large pan over medium low heat. Add the lemon zest and let it sit in the butter for just a moment to let the flavor bloom.
Pour in the cream, add a pinch of salt, and stir to combine. Keep the heat gentle, you want it warm and just starting to steam, not boiling. A boiling cream sauce will break and you will lose that silky texture.
When the pasta is ready, add it straight to the pan and toss gently to coat. Add half the parmigiano and toss again, then finish with the rest of the cheese. Serve immediately.
recipe tips
- Pasta water: Reserve a cup of pasta water.. If the sauce feels too thick when you toss it, a splash of starchy pasta water will loosen it without watering the flavor.
- Cheese clumping: Make sure your parmigiano is freshly and finely grated, and add it off heat. Pre-packaged grated cheese tends to clump and will not melt as smoothly.
- Pasta shape: Fettuccine is the ideal choice here, the flat noodles hold the cream sauce beautifully. If you cannot find fettuccine, tagliatelle or spaghetti both work well too.
- Lemon quantity: Two tablespoons of zest is roughly one large lemon. Give it a good wash before zesting and avoid the white pith, it turns bitter.
- Season at the end: Parmigiano brings its own saltiness, so hold off on adjusting the salt until after the cheese is in and you have had a taste.
Serving Suggestions
This pasta is satisfying on its own but also pairs well with my Italian grilled chicken or shrimp if you want to make it more of a meal.
This Lemon Pasta is a simple yet delicious dish that’s bursting with fresh, bright lemon flavour and perfect for any occasion. Serve it with a sprinkle of freshly grated Parmesan and a little extra lemon zest for a light and comforting Italian meal everyone will love. Buon Appetito!
Creamy Lemon Pasta
Ingredients
- 2 tablespoons zest
- ¼ cup cream (whole, heavy or whipping cream)
- ¼ cup butter
- 6 tablespoons freshly grated parmigiano
- 2-3 dashes black pepper
- 1-2 pinches salt
- 11 ounces fettuccine (fresh)
Instructions
- While the pasta is cooking in salted boiling water, make the cream sauce.
- In a large pan add the butter and melt, add the zest add the cream, mix to combine, add the salt. Heat on medium / low heat until heated through, do not let it boil. Add the pasta and gently combine, top with half the parmigiano and again gently toss, top with the remaining parmigiano and serve immediately. Enjoy!
Notes
Nutrition
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