Go Back

Creamy Lemon Butter Garlic Pasta Sauce

Print Recipe
A luxuriously creamy, bright, and savory pasta sauce made with fresh lemon, garlic, butter, and Parmesan. It's restaurant-quality flavor made in one pan in just 15 minutes.
Course Main
Cuisine Italian-inspired
Keyword 15 minute dinner, creamy lemon butter garlic pasta sauce, creamy lemon pasta, easy pasta sauce, lemon butter garlic pasta sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 650

Equipment

  • Large pot for boiling pasta
  • Large skillet or Dutch oven (at least 12 inches)
  • Fine grater or zester
  • Juicer or reamer
  • Tongs for tossing pasta
  • Whisk

Ingredients

  • 1 pound dried pasta Long shapes like fettuccine, linguine, or spaghetti work best
  • 6 tablespoons unsalted butter Divided; use high-quality European-style butter for best flavor
  • 6 cloves garlic Finely minced or pressed
  • 1 cup heavy cream Also called double cream; must be at least 36% fat
  • 1 large lemon For zest and juice; zest first, then juice
  • 1 cup finely grated Parmesan cheese Freshly grated from a block, not pre-shredded
  • 1/4 teaspoon freshly ground black pepper Plus more to taste
  • 1/4 teaspoon kosher salt Plus more for pasta water
  • 1/4 cup fresh parsley Chopped, for garnish

Instructions

  • Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions for al dente. Before draining, reserve 1 1/2 cups of the starchy pasta cooking water. This liquid gold is key to creating a silky, emulsified sauce.
  • While the pasta cooks, melt 4 tablespoons of butter in a large skillet or Dutch oven over medium-low heat. Add the minced garlic and cook, stirring constantly, for just 60-90 seconds until fragrant but not browned. Browning the garlic will make it bitter. Tip from me: low and slow is the way to go for perfect garlic flavor.
  • Pour the heavy cream into the skillet with the garlic butter. Increase the heat to medium and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, until it thickens slightly and can coat the back of a spoon.
  • Reduce the heat to low. Vigorously whisk in the remaining 2 tablespoons of cold butter, one tablespoon at a time, until fully melted and incorporated. This technique, called mounting with butter (monter au beurre), gives the sauce a beautiful sheen and luxurious mouthfeel.
  • Remove the skillet from the heat. Whisk in the lemon zest, lemon juice, grated Parmesan, salt, and pepper. The sauce will thicken immediately. If it seems too thick, whisk in a few tablespoons of the reserved pasta water to loosen it to a creamy, pourable consistency.
  • Add the drained al dente pasta directly to the skillet with the sauce. Using tongs, toss and fold the pasta vigorously for 1-2 minutes, adding more reserved pasta water as needed, until every strand is gloriously coated. The starch from the water helps the sauce cling to the pasta. Serve immediately, garnished with fresh parsley.

Notes

Chef's Tips:
• Grate your own Parmesan from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into a sauce.
• The most common mistake is adding the lemon juice while the skillet is still on high heat, which can cause the cream to curdle. Always take the pan off the heat first.
• Serve immediately in warmed bowls. This sauce is best fresh and doesn't hold well on a steam table.
Food Safety:
• Dairy-based sauce should not be left at room temperature for more than 2 hours
• Reheat leftovers to an internal temperature of 165°F (74°C)