Creamy Lemon Pasta

Let's Make It

Click each step when you've completed it

1. 1

   Get that water boiling

   Fill your biggest pot with water, add a generous handful of salt (it should taste like the sea, seriously), and bring it to a rolling boil. This is not the time to be shy with the salt — it's your only chance to season the pasta from the inside out.

   Pro tip: I usually start this first thing and let it heat up while I prep everything else. Multitasking is key here!

2. 2

   Prep your aromatics

   While the water heats up, mince your garlic (I like mine pretty fine so it melts into the sauce), zest both lemons, and juice them into a little bowl. Having everything ready makes this whole process feel like a breeze rather than a kitchen disaster.

   Pro tip: Roll the lemons on the counter while pressing down before juicing — you'll get way more juice that way. Trust me on this one.

3. 3

   Cook the pasta (but not all the way!)

   Once the water is boiling, add your pasta and cook it about 1 minute less than the package says. We want it al dente because it'll finish cooking in the sauce. Before draining, scoop out about a cup of that starchy pasta water — it's liquid gold, I promise.

   Pro tip: Set a timer! I've ruined too many pasta dinners by getting distracted scrolling through my phone.

4. 4

   Make the magic sauce

   In a large skillet (big enough to hold all the pasta), melt the butter over medium heat. Add the garlic and let it sizzle for about 30 seconds until it smells absolutely incredible but isn't brown. Pour in the cream, add the lemon zest, and let it simmer for 2-3 minutes until it starts to thicken slightly.

   Pro tip: If your garlic starts to brown, pull the pan off the heat immediately. Burnt garlic is bitter garlic, and we don't want that energy in our pasta.

   
6. 5

   Bring it all together

   Reduce the heat to low and add the drained pasta directly to the sauce. Toss it around, then add the lemon juice, Parmesan, and about half the pasta water. Toss toss toss! The sauce will look too thin at first, but keep tossing — the starch will help it coat every strand beautifully.

   Pro tip: Low heat is crucial here. Too high and the eggs in the Parmesan will scramble. We're making pasta, not breakfast.

   
7. 6

   Taste and adjust (the fun part)

   This is where you make it yours. Taste the pasta and add more salt, pepper, or lemon juice as needed. I usually end up adding another squeeze of lemon and a good crack of black pepper. If the sauce seems too thick, splash in more pasta water. Too thin? Let it cook another minute.

   Pro tip: Always taste before you serve! I can't tell you how many times that extra pinch of salt made all the difference.

8. 7

   Finish and serve immediately

   Turn off the heat and fold in most of the fresh basil and parsley, reserving some for garnish. Transfer to warm bowls (yes, warm your bowls if you want to be fancy), top with extra Parmesan, the remaining herbs, and a drizzle of good olive oil. Add red pepper flakes if you like a little heat.

   Pro tip: This pasta waits for no one. Serve it immediately while the sauce is still glossy and perfect. Call everyone to the table BEFORE you plate.