Creamy Lemon Pasta

With its velvety tagliatelle coated in a homemade lemon sauce, this Creamy Lemon Pasta strikes the perfect balance between a rich creaminess and zesty freshness! Whether enjoyed as a comforting weeknight meal or for a special occasion, you’ll love this easy-to-make pasta dish with less than 10 ingredients!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 20

Servings people

Calories 974kcal

Author Pina Bresciani

Ingredients

225 g tagliatelle pasta
225 mL whipping cream
Zest of one lemon
2 tablespoon fresh lemon juice
2 garlic cloves
2 tablespoon unsalted butter
¼ cup parmigiano reggiano grated, plus more for garnish
½ tablespoon parsely minced, plus more for garnish
salt to taste

Instructions

Bring a large pot of water to boil, salt it and add the pasta in. Let it cook until just before al dente (it will finish cooking in the sauce)
While the pasta is cooking, over medium-low heat, melt butter in a large pan. Add in the whole garlic cloves and cook until they are fragrant, a few minutes. If you’d like a more pronounced garlic flavour, you can mince the garlic and leave it in.
Still over low-medium heat, add the lemon zest, and lemon juice. The lemon juice shouldn't sizzle vigorously when added to the pan, this is why we keep the heat on medium-low.
Add in the cream and salt. Turn the heat up to medium and let the sauce cook for a few minutes. It should thicken slightly. Remove the garlic cloves.
By this time, the pasta should be ready to add to the sauce. If it’s not, you can turn down the heat on the sauce until the pasta finishes cooking.
Add the pasta to the pan, and mix it into the sauce with tongs. Add pasta water, parmigiano reggiano and parsley. Mix once more.
Plate, and top with additional parmigiano, parsley and lemon zest. Enjoy!

Video

Nutrition