Description
This creamy lemon pasta sauce is a quick and delicious way to elevate your pasta dishes. Combining butter, olive oil, garlic, heavy cream, Parmesan cheese, and fresh lemon zest and juice, this sauce is rich, tangy, and perfectly balanced. It’s simple to prepare in about 20 minutes and makes a delightful meal for four servings, garnished with fresh herbs for an extra touch of freshness.
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 Serving
- Fresh parsley or basil, for garnish (optional)
Instructions
- Cook the Pasta: Cook your pasta according to package directions. Before draining, reserve 1/4 cup of pasta water to use later in the sauce.
- 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 it.
- Simmer the Cream: Pour in the heavy cream and stir to combine. Let it simmer for 3-4 minutes, stirring occasionally, until it thickens slightly.
- Add Lemon and Parmesan: Stir in the lemon zest and juice. Then add the Parmesan cheese, stirring until the cheese melts and the sauce becomes creamy and smooth.
- Season the Sauce: Add salt and freshly ground black pepper to taste. If the sauce is too thick, add a bit of the reserved pasta water to thin to your desired consistency.
- Combine with Pasta: Add the cooked pasta to the sauce, tossing to coat evenly. Add a little more pasta water if needed to help the sauce adhere to the pasta.
- Serve: Serve immediately, garnished with fresh parsley or basil if desired for added color and flavor.
Notes
- Use freshly grated Parmesan for the best melt and flavor.
- Be careful not to overcook the garlic as it can become bitter if burnt.
- Adjust the lemon juice amount based on your preferred tanginess.
- Reserve pasta water is key to adjusting the sauce consistency and helping it cling to the pasta.
- This sauce pairs well with spaghetti, fettuccine, or linguine.
