Ingredients
Scale
- 12 oz (340g) of your favorite pasta (fettuccine, linguine, or penne)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Zest of 1 large lemon
- 1/4 cup freshly squeezed lemon juice
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (optional garnish)
- Extra grated Parmesan for serving
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Sauté minced garlic until fragrant, about 30 seconds.
- Pour in heavy cream and simmer gently. Stir in Parmesan cheese until melted and smooth.
- Add lemon zest and lemon juice, stirring well to combine.
- Combine cooked pasta with the sauce, tossing to coat evenly. Season with salt and pepper.
- Cook for 2-3 minutes until heated through. Garnish with parsley and extra Parmesan if desired. Serve immediately.
Notes
- Use fresh lemon juice and zest for optimal flavor.
- Reserving some pasta water can help adjust the sauce consistency if needed.
- Adjust lemon amount to taste for more zesty flavor.
- Serve immediately for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1 cup cooked pasta)
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 105mg