Pasta With Lemon Cream Sauce Recipe
I absolutely love this recipe because it hits that perfect balance between creamy richness and zesty freshness, making every bite feel like a luxurious treat. Plus, it’s super simple to whip up, so I can enjoy a restaurant-quality meal at home without breaking a sweat!
Pasta with Lemon Cream Sauce is one of my favorite dishes. I adore its vibrant flavors.
The lusciousness of the sauce, made with a base of 1 cup of heavy cream, immeasurably better than any “half and half” you might be tempted to use, and 1/4 cup of freshly squeezed lemon juice, mingles so brilliantly with 12 oz of pasta (any shape is good, but I especially like it with long noodles). The dish is enlivened with bits of lemon zest and is finished off with a generous amount of grated Parmesan cheese.
I like it with or without parsley, though the latter adds a nice pop of color.
Ingredients
Pasta:
Carbohydrates are a source of energy for the body.
Heavy Cream:
Contributes ample depth and creaminess to the dish.
Lemon Juice:
Delivers vibrant acidity and vitamin C.
Lemon Zest:
Lemon flavor is intensified with aromatic oils.
Parmesan Cheese:
Provides delightful umami and a touch of saltiness.
Unsalted Butter:
Boosts richness with creamy, smooth flavor.
Fresh Parsley:
Delivers vibrant color and a subtle, herbal flavor.
Ingredient Quantities
- 12 oz pasta (such as fettuccine or linguine)
- 1 cup heavy cream
- 1/4 cup freshly squeezed lemon juice (2-3 lemons)
- 1 tablespoon lemon zest
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
- Extra Parmesan cheese, for serving (optional)
Instructions
1. Boil a large pot of salted water and add your pasta. Allow it to cook for a time dictated by the manufacturer of the pasta, ensuring that this time results in a texture that is “al dente.” Drain the pasta and set it aside, but not before reserving one cup of the cooking water.
2. In a large skillet over medium heat, melt the butter. Stir in the heavy cream and bring it to a gentle simmer.
3. Add the lemon juice and the lemon zest, and let the sauce simmer for 2-3 minutes. Be careful not to let it boil.
4. Slowly add the grated Parmesan cheese while whisking constantly until the cheese is fully melted. Finish by blending the sauce smooth.
5. Add salt and freshly ground black pepper to the sauce to taste.
6. Into the skillet of lemon cream sauce, gently add the cooked pasta and toss. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency. Serve immediately.
7. Heat the pasta in the sauce for 2-3 minutes, until the pasta is heated through and has taken in some of the sauce. If the sauce becomes too thick, simply add a bit of the reserved pasta water and stir to combine.
8. Taste and adjust the seasoning, adding more as necessary.
9. Take the skillet off the heat and allow it to sit for a moment to let the flavors meld together.
10. Pasta cooked al dente and served with a sauce that is equal parts cream and lemon is, in my experience, a dish that almost verges on the absurd in its unapologetic richness. The sweetness of the cream is an almost impossible counterpoint to the bright tartness of the lemon. On the plate, these two sides do battle.
Equipment Needed
1. Large pot
2. Wooden spoon
3. Colander
4. Measuring cups
5. Skillet
6. Whisk
7. Knife
8. Cutting board
9. Microplane zester
10. Citrus juicer
11. Cheese grater
FAQ
- Q: Can I use a different type of pasta?Yes, any pasta works well. Fettuccine or linguine is good, but penne or spaghetti is also a choice.
- Q: How can I make the sauce less tangy?A: For a subtler lemon flavor, cut back on the amount of lemon juice or zest. You can also pump up the cream or Parmesan to help balance the flavor.
- Q: Can I replace heavy cream with something else?Yes, you can use half-and-half instead of cream, but you’ll get a sauce with less creaminess.
- Q: Is there a way to make this recipe suitable for vegetarians?A: This recipe is vegetarian-friendly since it contains no meat or meat-based products.
- Q: How should I store leftovers?A: Leftover portions should be placed in the fridge in airtight containers, where they keep well for 3 days. To restore the alfredo’s original creaminess, reheat on the stovetop and add a splash of milk or cream.
- Q: Can I make this dish ahead of time?A: Prepare the sauce ahead of time and cook the pasta just before serving for the best experience.
Substitutions and Variations
12 oz pasta: Use whole wheat, gluten-free, or a different type of spaghetti for a new texture.
1 cup heavy cream: Use half-and-half or a plant-based cream alternative for a lighter option.
1/4 cup freshly squeezed lemon juice: Use lime juice for a different citrus flavor.
1/2 cup grated Parmesan cheese. If you’re looking for alternatives, try Pecorino Romano or Grana Padano for a comparable cheese experience.
Unsalted butter, 2 tablespoons. Use olive oil if you want a dairy-free substitute.
Pro Tips
1. Reserve Extra Pasta Water: While the recipe suggests reserving one cup of pasta water, consider setting aside a bit more. The starchy water helps achieve the perfect sauce consistency without diluting the flavor.
2. Use Freshly Grated Parmesan: For the best melting and flavor, grate your Parmesan cheese fresh from the block. Pre-grated cheese often contains anti-caking agents that can result in a less creamy sauce.
3. Lemon Zest First: Zest the lemons before juicing them, as it’s easier to zest a whole lemon. This tip ensures you have enough zest and avoids wastage.
4. Balance Flavors: After mixing the pasta with the sauce, taste it. You can adjust the acidity by adding a bit more cheese or a pinch of sugar if it’s too tart. This balance enhances the overall dish.
5. Warm Serving Dishes: To keep the pasta warm for longer, consider warming your serving bowls or plates before plating. You can do this by briefly placing them in a warm oven or filling them with hot water, then drying them before serving.
Pasta With Lemon Cream Sauce Recipe
My favorite Pasta With Lemon Cream Sauce Recipe
Equipment Needed:
1. Large pot
2. Wooden spoon
3. Colander
4. Measuring cups
5. Skillet
6. Whisk
7. Knife
8. Cutting board
9. Microplane zester
10. Citrus juicer
11. Cheese grater
Ingredients:
- 12 oz pasta (such as fettuccine or linguine)
- 1 cup heavy cream
- 1/4 cup freshly squeezed lemon juice (2-3 lemons)
- 1 tablespoon lemon zest
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
- Extra Parmesan cheese, for serving (optional)
Instructions:
1. Boil a large pot of salted water and add your pasta. Allow it to cook for a time dictated by the manufacturer of the pasta, ensuring that this time results in a texture that is “al dente.” Drain the pasta and set it aside, but not before reserving one cup of the cooking water.
2. In a large skillet over medium heat, melt the butter. Stir in the heavy cream and bring it to a gentle simmer.
3. Add the lemon juice and the lemon zest, and let the sauce simmer for 2-3 minutes. Be careful not to let it boil.
4. Slowly add the grated Parmesan cheese while whisking constantly until the cheese is fully melted. Finish by blending the sauce smooth.
5. Add salt and freshly ground black pepper to the sauce to taste.
6. Into the skillet of lemon cream sauce, gently add the cooked pasta and toss. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency. Serve immediately.
7. Heat the pasta in the sauce for 2-3 minutes, until the pasta is heated through and has taken in some of the sauce. If the sauce becomes too thick, simply add a bit of the reserved pasta water and stir to combine.
8. Taste and adjust the seasoning, adding more as necessary.
9. Take the skillet off the heat and allow it to sit for a moment to let the flavors meld together.
10. Pasta cooked al dente and served with a sauce that is equal parts cream and lemon is, in my experience, a dish that almost verges on the absurd in its unapologetic richness. The sweetness of the cream is an almost impossible counterpoint to the bright tartness of the lemon. On the plate, these two sides do battle.