Lemon Butter Garlic Pasta Sauce (Pasta al Limone) That's Creamy Without a Drop of Cream – Ready in 20 Minutes
This lemon butter garlic pasta sauce is creamy, tangy, and ready in 20 minutes with no cream—just butter, Parmesan, and lemon. The perfect quick weeknight dinner.
Equipment
- Large Pot
- Large Skillet or Sauté Pan
- Microplane or fine grater
- Tongs
- Liquid Measuring Cup
Ingredients
- 1 lb dried spaghetti or linguine
- 2 large lemons
- 4 tbsp unsalted butter, cut into small cubes
- 2 large garlic cloves, thinly sliced
- 1 cup finely grated Parmigiano-Reggiano
- 1/4 tsp red pepper flakes (optional)
- handful fresh basil or flat-leaf parsley, torn
- Salt and black pepper, to taste
Instructions
- Bring a large pot of water to a rolling boil. Salt generously. Cook pasta 1 minute less than package directions. Reserve 2 cups of pasta water before draining.
- In a large skillet over medium heat, melt the butter. Add sliced garlic and a pinch of red pepper flakes (if using). Cook until fragrant and just golden, about 1-2 minutes. Do not let the garlic burn.
- Reduce heat to low. Add the zest of one lemon and the juice of both lemons (about 1/4 cup) to the butter. Stir to combine. The mixture may look broken — that's fine.
- Drain the pasta and add it directly to the skillet with the lemon butter. Toss with tongs. Add 1/2 cup of the reserved pasta water and toss vigorously to emulsify the sauce.
- Remove the skillet from the heat. Add the grated Parmigiano-Reggiano in handfuls, tossing between additions. If the sauce seems too thick, add a splash more pasta water. It should coat the pasta like a thin cream.
- Taste and adjust with salt, black pepper, and more lemon if needed. Toss in the fresh herbs. Serve immediately, with extra zest and Parm on top.
Notes
Important recipe chef's tips: Do not use pre-grated cheese; grate Parmigiano-Reggiano from a wedge to avoid anti-caking agents that break the emulsion. The emulsion requires moving fast at the end — have all ingredients measured and ready. Leftovers can be reheated in a skillet with a splash of water or milk. Not recommended for freezing.