A simple yet flavorful pasta dish that balances the richness of cream and parmesan with the brightness of lemon. Perfect for a quick and satisfying meal with minimal ingredients. The bold kick of black pepper enhances the creamy, citrusy sauce for a well-rounded taste.
Ingredient Breakdown
Spaghetti serves as the ideal pasta choice, with its long strands allowing the silky sauce to cling to every bite. Heavy cream lends a luxurious texture, while parmesan cheese contributes a deep umami richness and helps thicken the sauce. Butter creates a velvety smoothness, blending seamlessly with the rest of the ingredients. Minced garlic enhances the dish with its fragrant, savory depth, complementing the bright notes of freshly squeezed lemon juice and zest. Black pepper takes center stage, offering a bold kick that cuts through the creaminess, while kosher salt ensures a balanced seasoning. Reserved pasta water plays a crucial role in emulsifying the sauce, helping to create a glossy, cohesive finish that perfectly coats the pasta.
Step-by-Step Preparation Guide
Cooking the Pasta to Perfection
Boiling spaghetti in well-salted water for an al dente texture. Reserving pasta water to help create a smooth and glossy sauce.
Sautéing the Aromatics
Melting butter in a pan over medium heat to create a flavorful base. Lightly sautéing minced garlic until fragrant without burning it.
Creating the Lemon Pepper Sauce
Slowly adding heavy cream to maintain a smooth consistency. Stirring in lemon juice, zest, and parmesan until fully incorporated. Seasoning with black pepper and kosher salt for balance.
Combining the Pasta with the Sauce
Tossing the cooked spaghetti into the sauce to evenly coat the strands. Adding reserved pasta water gradually to adjust the texture and help the sauce adhere.
Serving and Garnishing
Topping with extra parmesan for a richer flavor. Adding fresh cracked black pepper for an extra kick. Optionally garnishing with chopped parsley for a touch of freshness.
Recipe Tips & Frequently Asked Questions
The best pasta shapes to use if spaghetti isn’t available:
Linguine, fettuccine, or angel hair also work well.
How to prevent the sauce from becoming too thick or too thin:
Adjust with reserved pasta water as needed.
Adjusting the black pepper level to suit different spice preferences:
Use more or less to achieve your desired heat level.
Alternative cheeses that can be used instead of parmesan:
Pecorino Romano or Grana Padano offer similar flavors.
The importance of using freshly squeezed lemon juice for optimal flavor:
Bottled juice lacks brightness and freshness.
Can I use a different type of pasta for this recipe?
Yes, short pasta like penne or fusilli will work well too.
How do I store and reheat leftovers without drying out the sauce?
Store in an airtight container and reheat gently with a splash of water or cream.
What’s the best way to make this dish dairy-free?
Substitute heavy cream with coconut milk and use dairy-free parmesan.
Can I add protein directly into the sauce for a heartier meal?
Yes, grilled chicken, shrimp, or salmon are excellent additions.
How can I make the sauce less rich while keeping the flavor balanced?
Use half-and-half instead of heavy cream or increase the amount of lemon juice.
What to Serve With This Recipe
Protein Pairings: Grilled chicken, shrimp, or salmon complement the creamy, citrusy flavors.
Vegetable Sides: Roasted asparagus, sautéed spinach, or a crisp arugula salad.
Bread Options: Garlic bread or a warm baguette to soak up the delicious sauce.
Wine Pairings: A crisp white wine like Sauvignon Blanc or Pinot Grigio enhances the lemon notes.
Why this lemon pepper pasta is a must-try for an easy yet gourmet meal. Encouragement to customize with different toppings and proteins. How this dish brings a burst of flavor with just a few simple ingredients.
Ingredients
8 oz spaghetti
½ cup heavy cream
½ cup finely grated parmesan
1 tbsp unsalted butter
2 garlic cloves, minced
Juice from 1 small lemon
Zest from ½ lemon
1 tsp black pepper
Kosher salt, to taste
Reserved pasta water
Instructions
Begin by cooking the spaghetti in a large pot of boiling salted water until it reaches an al dente texture, following the package instructions. Before draining, be sure to reserve some of the starchy pasta water, which will help in emulsifying the sauce later.
While the pasta cooks, place a large pan over medium heat. Once the pan is hot, add the butter and allow it to melt completely. Stir in the minced garlic and sauté for about a minute until its aroma becomes fragrant, being careful not to let it burn.
Reduce the heat to medium-low and slowly pour in the heavy cream. Stir in the freshly squeezed lemon juice, lemon zest, and parmesan, letting the cheese gradually melt into the sauce. Sprinkle in the black pepper and season with kosher salt to taste. Keep stirring until the sauce turns smooth and gently thickens.
Add the drained pasta to the pan, tossing it well to coat each strand in the velvety sauce. If the sauce needs thinning, gradually stir in a few splashes of the reserved pasta water until the desired consistency is reached.
Serve immediately, garnishing with additional grated parmesan, a sprinkle of fresh cracked black pepper, and chopped parsley if desired. Enjoy this creamy, citrus-infused pasta while warm!
Lemon Pepper Pasta Recipe
Ingredients
- 8 oz spaghetti
- ½ cup heavy cream
- ½ cup finely grated parmesan
- 1 tbsp unsalted butter
- 2 garlic cloves minced
- Juice from 1 small lemon
- Zest from ½ lemon
- 1 tsp black pepper
- Kosher salt to taste
- Reserved pasta water
Instructions
- Begin by cooking the spaghetti in a large pot of boiling salted water until it reaches an al dente texture, following the package instructions. Before draining, be sure to reserve some of the starchy pasta water, which will help in emulsifying the sauce later.
- While the pasta cooks, place a large pan over medium heat. Once the pan is hot, add the butter and allow it to melt completely. Stir in the minced garlic and sauté for about a minute until its aroma becomes fragrant, being careful not to let it burn.
- Reduce the heat to medium-low and slowly pour in the heavy cream. Stir in the freshly squeezed lemon juice, lemon zest, and parmesan, letting the cheese gradually melt into the sauce. Sprinkle in the black pepper and season with kosher salt to taste. Keep stirring until the sauce turns smooth and gently thickens.
- Add the drained pasta to the pan, tossing it well to coat each strand in the velvety sauce. If the sauce needs thinning, gradually stir in a few splashes of the reserved pasta water until the desired consistency is reached.
- Serve immediately, garnishing with additional grated parmesan, a sprinkle of fresh cracked black pepper, and chopped parsley if desired. Enjoy this creamy, citrus-infused pasta while warm!
