Ingredients
Pasta
- 300 g spaghetti
- Salt & pepper to taste
Sauce
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 lemon, juiced
- 500 ml heavy cream
- 3 tbsp parsley, chopped
- 3/4 cup Parmesan cheese, grated
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Cook the Garlic: In a large skillet or saucepan, melt the butter over medium-low heat. Add the minced garlic and sauté for a few minutes, stirring occasionally, until fragrant and golden brown.
- Add Lemon Juice: Pour in the freshly squeezed lemon juice and stir well to blend the flavors.
- Simmer with Heavy Cream: Add the heavy cream to the skillet and stir to combine. Let the sauce simmer over medium-low heat for about 5 minutes, stirring occasionally, until it thickens slightly.
- Add in the Spaghetti: Add the cooked spaghetti along with half a cup of reserved pasta water to the skillet. Toss the pasta in the creamy sauce using tongs or a pasta fork until well coated. Season with salt and pepper to taste.
- Finish with Parsley and Parmesan: Remove from heat. Sprinkle chopped parsley over the pasta and grate Parmesan cheese on top. Gently toss to incorporate evenly.
- Serve: Transfer the creamy lemon garlic pasta to plates or bowls. Garnish with extra parsley and Parmesan if desired. Serve immediately while hot for best flavor.
Notes
- To make the sauce thinner, add more reserved pasta water gradually until desired consistency is reached.
- Use fresh garlic and lemon juice for the best bright flavors.
- For a lighter version, substitute heavy cream with half-and-half, but sauce will be less rich.
- Adding crushed red pepper flakes can give a nice subtle heat.
- Save some Parmesan and parsley for garnish to enhance presentation.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
