The Ultimate Spaghetti in Creamy Lemon Sauce
Welcome to ZeinaCooks.com, home of the only recipe you will ever need for Spaghetti in Creamy Lemon Sauce. While there are many versions of Pasta al Limone out there, this specific method creates a texture and flavor profile that stands above the rest.
If you have never tried the combination of bright citrus and heavy cream, you are missing out on one of the most luxurious yet simple flavor pairings in Italian cuisine.
What makes this the "right" way to make lemon pasta? It comes down to the technique:
The Garlic: We sauté thinly sliced garlic just until "withered"—never browned—to infuse the oil without introducing bitterness.
The Emulsion: Unlike recipes that drain the pasta completely, we transfer the spaghetti directly from the pot to the skillet with tongs. That splash of starchy pasta water marries with the heavy cream, butter, and lemon juice to create a glossy, thick sauce that clings to every strand.
The Finish: A handful of fresh parsley and a hit of black pepper cut through the richness, making every bite perfectly balanced.
Ready in under 20 minutes, this vegetarian pasta dish is elegant enough for a date night but fast enough for a busy weeknight.
🍝 If you like pasta recipes, try out these recipes as well:
Ingredients:
500 g spaghetti
Salt to taste
1 tbsp olive oil
1.5 tbsp butter
4 garlic cloves, thinly spiced
A handful (10 g) of fresh parsley, roughly chopped
Zest of 1 lemon
Juice of half a lemon
1 cup heavy cream
Black pepper
Method:
Boil the spaghetti al-dente with salt. Don’t drain when done.
In the meantime, heat the oil and butter in a skillet and sauté the garlic until withered; 📌 Do not let it brown.
Add in the lemon zest and juice, let boil for about 1 minute.
Add in the cream and season with black pepper. Bring to a boil then reduce the heat and allow to simmer until it is slightly reduced.
Using kitchen tongs, transfer the spaghetti into the skillet. Allow some of the cooking water to be added in as well (💡 the starch will help with the thickening).
Add in the parsley, mix well, and allow to cook for one more minute.
💡 Goes very well with Parmesan.
Share on social Media:
All rights reserved ©2025 Parsley Me This!
by Zeina Haddad
