Creamy Lemon Pasta (Edit recipe)

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This easy Creamy Lemon Pasta proves you don’t need a long ingredient list to make something seriously delicious. Fresh lemon juice and zest, plenty of Parmesan, butter, cracked black pepper, and a little pasta water come together to create a bright, silky sauce in minutes. Toss it with al dente pasta and fresh basil for a simple summer dinner. The key here? Use good-quality ingredients and let them do their thing.

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PREP TIME

5 minutes

COOK TIME

12 minutes

INGREDIENTS

8

Serves: 4

Ingredients

1 lb Tagliatelle Pasta
1 whole Lemon, zest
2 whole Lemon, juiced
1 cup Parmesan Cheese, freshly grated, plus more for serving
1 pinch Black Peppercorns, Ground Fresh
1.5 cups Pasta Water
2 Tbsp Butter, Salted
2 Tbsp Basil, Fresh, torn

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large pot of water to a boil. Generously salt and add the pasta and cook until al dente according to package directions.
Before draining, reserve about 1 1/2 cups of the pasta water.
While the pasta cooks, add the lemon zest, lemon juice, Parmesan, and freshly cracked black pepper to a large serving bowl. Whisk together.
Slowly whisk in a little hot pasta water at a time until the Parmesan melts and the mixture becomes smooth and creamy. Start with about 1/2 cup and add more as needed.
Add the hot al dente pasta directly to the lemon Parmesan mixture along with the butter and torn basil.
Toss everything together until the butter melts and the pasta is completely coated in the silky lemon sauce. Add another splash of pasta water if the sauce becomes too thick.
Finish with more freshly grated Parmesan, cracked black pepper, fresh basil, and a little extra lemon zest if you like. Serve immediately.

Notes

Freshly grated Parmesan makes a big difference here. Pre grated cheese doesn’t melt into the pasta water quite as smoothly.

Don’t forget to reserve that pasta water! The starchy water is what helps turn the lemon and Parmesan into a creamy sauce without adding any cream.

Add the pasta water gradually. You can always add more, but you can’t take it back out.

For an extra lemony finish, zest a little more fresh lemon over the pasta just before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	553
Fat:	12 g
Carbohydrates:	91 g
Protein:	20 g
Cholesterol:	31 g
Sodium:	418 mg
Fiber:	6 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.