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20-Minute Restaurant-Style Creamy Lemon Parmesan Pasta (No Heavy Cream)

A fork lifts a generous portion of bright yellow, creamy lemon pasta topped with grated Parmesan cheese.
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You can make this bright, zesty, and velvety lemon pasta in just 20 minutes using simple pantry staples. This recipe achieves a rich, restaurant-quality sauce without using heavy cream, relying instead on starchy pasta water and Parmesan cheese for a light yet satisfying weeknight dinner.

Ingredients

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  • 12 ounces spaghetti or linguine
  • 1 tablespoon salt (for pasta water)
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1 tablespoon lemon zest
  • 1/2 cup reserved starchy pasta water
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve at least 1 cup of the starchy pasta water. Drain the pasta.
  2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic brown.
  3. Reduce the heat to low. Add the lemon zest, lemon juice, and black pepper to the skillet. Stir briefly.
  4. Add about 1/2 cup of the reserved pasta water to the skillet and bring the liquid to a gentle simmer.
  5. Remove the skillet from the heat. Add the grated Parmesan cheese and stir quickly until the cheese melts and emulsifies with the liquid, creating a smooth sauce. If the sauce seems too thick, add a tablespoon or two more of pasta water until you reach a velvety consistency.
  6. Add the drained pasta to the skillet. Toss everything together until the pasta is fully coated in the creamy lemon sauce.
  7. Serve immediately. Top each serving with extra grated Parmesan cheese and a pinch of red pepper flakes, if desired.

Notes

  • The key to a creamy sauce without heavy cream is using the hot, starchy pasta water. The starch helps bind the fat from the butter and cheese.
  • Always add the cheese off the heat or over very low heat to prevent it from clumping or becoming grainy.
  • Use fresh lemon juice and zest; bottled juice will not provide the same bright flavor.

Nutrition

Find it online: https://yumdrizzle.com/creamy-lemon-pasta-recipe-easy-quick/