I’m sharing my easy Italian lemon pasta with a bright lemon Parmesan garlic cream sauce made from ingredients you already have.

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I never expected a simple plate of spaghetti to feel like a little revelation, but this one did. The lemon parmesan garlic cream sauce sings, and the sharp finish of Parmesan cheese keeps pulling me back for another forkful.

It’s fast, it uses stuff you already have, and somehow tastes like a guilty secret that isn’t really guilty. I keep telling friends it deserves a spot among my Best Italian Dishes Pasta picks, and it quietly fits right into the Lemon And Parmesan Pasta family too.

Give it a try when you want quick, bold flavor with zero fuss.

Ingredients

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Long wheat noodles give carbs and some protein, filling and great for saucy dishes.
Extra virgin oil adds healthy fats subtle fruitiness and helps carry lemon flavor
Rich creamy fat that brings silkiness but adds saturated fats, use sparingly sometimes
Sharp aromatic cloves add savory depth plus trace nutrients, can mellow when cooked
Makes sauce velvety and indulgent high calories and fat so enjoy in moderation
Umami salty cheese gives protein and calcium melts into a nutty savory finish
Zest and juice bring bright acidity, freshens richness and balances creamy sauces nicely

Ingredient Quantities

12 oz (340 g) spaghetti or linguine

1 tablespoon extra virgin olive oil

2 tablespoons unsalted butter

3 cloves garlic minced

1 cup heavy cream

1 cup freshly grated Parmesan cheese plus extra for serving

Zest of 1 lemon

2 tablespoons fresh lemon juice (about 1 lemon)

1/2 cup reserved pasta cooking water

Salt to taste

Freshly ground black pepper to taste

1/4 teaspoon red pepper flakes (optional)

2 tablespoons fresh parsley chopped

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 oz spaghetti or linguine until just al dente, following package time; before draining, scoop out and reserve 1/2 cup of the pasta cooking water, then drain the pasta.

2. While the pasta cooks, heat 1 tablespoon extra virgin olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat until the butter melts and starts to foam.

3. Add 3 cloves minced garlic and 1/4 teaspoon red pepper flakes if using, sauté about 30–45 seconds until fragrant but not browned, you don’t want it bitter.

4. Pour in 1 cup heavy cream and add the zest of 1 lemon, bring to a gentle simmer and let it thicken slightly for 2–3 minutes, stirring so it doesn’t stick.

5. Remove the pan from the heat and gradually whisk in 1 cup freshly grated Parmesan cheese, a little at a time, until the sauce is smooth; fresh finely grated parm melts better than pre-grated stuff.

6. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach a silky, coating consistency (use up to the saved 1/2 cup).

7. Stir in 2 tablespoons fresh lemon juice, then season with salt and freshly ground black pepper to taste, taste and adjust — lemon should be bright but not overpowering.

8. Add the drained pasta to the skillet and toss well over low heat for 1–2 minutes so the noodles absorb the sauce; add a splash more pasta water if it needs loosening.

9. Turn off the heat, stir in 2 tablespoons chopped fresh parsley, plate the pasta and finish with extra grated Parmesan and a few cracks of black pepper.

10. Serve immediately, it’s best eaten hot and creamy, and don’t worry if you need to tweak lemon or salt — just taste as you go.

Equipment Needed

1. Large pot (6 to 8 quart) for boiling the pasta, you want lots of water so it wont stick
2. Colander or spider strainer to drain the noodles and catch them easy
3. Large skillet or sauté pan with good heat distribution for the cream sauce
4. Tongs or a pasta fork for tossing the pasta into the sauce and serving
5. Wooden spoon or silicone spatula to stir and scrape the pan, so cheese doesnt clump
6. Microplane or fine grater for lemon zest and freshly grated Parmesan
7. Measuring cups and spoons, especially a 1 cup measure and tablespoons for accuracy
8. Small whisk to gradually blend the cheese into the cream so it goes smooth
9. Chef knife and cutting board for zesting the lemon and chopping parsley
10. Heatproof measuring cup or small bowl to hold the reserved pasta water for thinning the sauce

FAQ

Q: Can I swap the heavy cream for something lighter?

Yes. Use half and half or whole milk plus 1 tablespoon cornstarch whisked in to thicken, or use 3/4 cup Greek yogurt tempered with a little hot pasta water (add yogurt off the heat so it doesn't split). Keep in mind it wont be as rich as heavy cream.

Q: My sauce looks grainy or it split, how do I fix or prevent that?

Do everything on low heat, add the cheese off the heat and stir fast, and use the reserved starchy pasta water to emulsify the sauce. If it already split, whisk in a few tablespoons of hot pasta water slowly off the heat and it should come back together, if not start a new tiny pan of cream and whisk the broken sauce into it.

Q: Can I make this ahead or freeze it?

Make the sauce up to 2 days ahead and refrigerate, keep pasta separate (tossed with a little oil). Reheat gently with a splash of cream or pasta water. Freezing not great, dairy usually changes texture when frozen so avoid that.

Q: How do I keep the pasta from sticking while cooking or storing?

Cook pasta 1 to 2 minutes less than package says for al dente, stir well in the first minute, and if storing toss with 1 teaspoon olive oil so it wont clump. Always save at least 1/2 cup pasta water before draining for the sauce.

Q: Can I add protein like chicken or shrimp?

Definitely. Sear seasoned chicken breasts or shrimp in the pan first, remove them, make the sauce, then add the protein back in at the end so it stays juicy. If using raw shrimp toss them in the pan with the garlic for extra flavor but dont overcook.

Q: My sauce tastes too salty, any tips?

Parmesan is salty, so taste before adding extra salt. If it's already too salty try adding a squeeze of lemon juice or a little cream or unsalted cooked pasta to stretch and balance the saltiness.

Creamy Lemon Garlic Pasta Recipe Substitutions and Variations

Heavy cream: Use 1 cup whole milk plus 2 tbsp melted butter for a 1:1 swap, or use half and half straight across for a lighter sauce. For dairy free try full fat canned coconut milk 1:1, but it will taste a bit coconutty.
Parmesan cheese: Swap with Pecorino Romano (sharper and saltier, use slightly less), Asiago or Grana Padano for a similar texture. For a vegan option use nutritional yeast, add to taste and watch salt.
Spaghetti or linguine: Substitute with fettuccine, bucatini, or any long pasta. For gluten free use a rice or chickpea pasta (cook per package). For low carb try zucchini noodles, sauté briefly so they don’t get soggy.
Unsalted butter: Use ghee 1:1 for a similar richness, or swap with an extra tablespoon or two of olive oil for a lighter, dairy free choice. Vegan butter works too, same amount as butter.

Pro Tips

– Save more pasta water than you think, I usually keep a full cup, not just a little. The starchy water is what makes the sauce silky, so add it a tablespoon at a time till the texture feels right.

– Freshly grated Parmesan is worth the fuss, seriously. Let it sit at room temp for a few minutes and whisk it into the sauce off the heat, a bit at a time, or the sauce can get grainy or separate.

– Don’t add the lemon juice while the pan is roaring, it can make the cream tighten up and look curdled, add it at the end and taste, if it’s too bright a tiny pinch of sugar or an extra splash of cream calms it down.

– Be gentle with the garlic, 30 to 45 seconds is all you want, don’t let it brown or it will taste bitter. When tossing the pasta, do it over very low heat so the noodles soak up the sauce; if it seems dry, use pasta water not more cream.

Creamy Lemon Garlic Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my easy Italian lemon pasta with a bright lemon Parmesan garlic cream sauce made from ingredients you already have.

Servings

servings

Calories

696

kcal

Equipment: 1. Large pot (6 to 8 quart) for boiling the pasta, you want lots of water so it wont stick
2. Colander or spider strainer to drain the noodles and catch them easy
3. Large skillet or sauté pan with good heat distribution for the cream sauce
4. Tongs or a pasta fork for tossing the pasta into the sauce and serving
5. Wooden spoon or silicone spatula to stir and scrape the pan, so cheese doesnt clump
6. Microplane or fine grater for lemon zest and freshly grated Parmesan
7. Measuring cups and spoons, especially a 1 cup measure and tablespoons for accuracy
8. Small whisk to gradually blend the cheese into the cream so it goes smooth
9. Chef knife and cutting board for zesting the lemon and chopping parsley
10. Heatproof measuring cup or small bowl to hold the reserved pasta water for thinning the sauce

Ingredients

12 oz (340 g) spaghetti or linguine
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
3 cloves garlic minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese plus extra for serving
Zest of 1 lemon
2 tablespoons fresh lemon juice (about 1 lemon)
1/2 cup reserved pasta cooking water
Salt to taste
Freshly ground black pepper to taste
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley chopped

Directions

Bring a large pot of salted water to a boil and cook 12 oz spaghetti or linguine until just al dente, following package time; before draining, scoop out and reserve 1/2 cup of the pasta cooking water, then drain the pasta.
While the pasta cooks, heat 1 tablespoon extra virgin olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat until the butter melts and starts to foam.
Add 3 cloves minced garlic and 1/4 teaspoon red pepper flakes if using, sauté about 30–45 seconds until fragrant but not browned, you don't want it bitter.
Pour in 1 cup heavy cream and add the zest of 1 lemon, bring to a gentle simmer and let it thicken slightly for 2–3 minutes, stirring so it doesn't stick.
Remove the pan from the heat and gradually whisk in 1 cup freshly grated Parmesan cheese, a little at a time, until the sauce is smooth; fresh finely grated parm melts better than pre-grated stuff.
If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach a silky, coating consistency (use up to the saved 1/2 cup).
Stir in 2 tablespoons fresh lemon juice, then season with salt and freshly ground black pepper to taste, taste and adjust — lemon should be bright but not overpowering.
Add the drained pasta to the skillet and toss well over low heat for 1–2 minutes so the noodles absorb the sauce; add a splash more pasta water if it needs loosening.
Turn off the heat, stir in 2 tablespoons chopped fresh parsley, plate the pasta and finish with extra grated Parmesan and a few cracks of black pepper.
Serve immediately, it's best eaten hot and creamy, and don't worry if you need to tweak lemon or salt — just taste as you go.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.