Whether it is a weekday or weeknight, a bowl of pasta is extremely welcoming. So far, I haven’t met anyone who doesn’t like pasta. That being said, I’m usually not a huge fan when it comes to cream-based pasta but this Lemon Cream Pasta is one dish that made it to our weekly pasta rotation list.
Even though the base of the sauce is made using cream, the addition of grated lemon zest provides a refreshing burst of citrus and tang, which balances the richness perfectly.
I love using spaghetti or linguine but honestly, any kind of pasta (i.e penne, farfalle) works just as well.
Lastly, I recommend using good quality parmesan cheese.
Since there are only a few ingredients in this simple dish, the flavor of each key ingredient comes through profoundly. Before serving, I like to throw in some parsley for a touch of green but it is totally optional.
300 g spaghetti or linguine
¾ cup (200ml) whipping cream
4 tbsp (60g) unsalted butter – cut into cubes
Zest from 1 large lemon
2 tbsp (30ml) fresh lemon juice
¼ tsp salt
½ cube vegetable or chicken bouillon
¼ cup good quality parmesan cheese – grated
Black pepper (as much as you like)
Parsley for garnish (optional)
Serves 3 – 4
Recipe adapted from: Bon Appetit
In a large pot or Dutch oven, add in lemon zest and whipping cream. Bring to a gently boil and simmer for 1 minute.
Add in salt, vegetable or chicken stock, black pepper and stir until dissolve.
Turn down the heat and stir in butter, about one knob at a time. Turn off heat and set aside.
In another large pot, bring water to boil and add in enough salt. The pasta water should taste like sea water.
Cook pasta 1 minute less than the time indicated on package.
When the pasta is about done, reserve 1 to 1.5 cup of pasta water. We need it to thin out the sauce later.
Transfer pasta to the pot of sauce and turn on the heat again. Add in lemon juice, half of the pasta water, and Parmesan cheese. Use a pair of tongs and stir well.
If the pasta looks dry, add in more of the pasta water. The pasta will continue to absorb the sauce while it cools so it is better to make it saucier before serving.
Taste and adjust with more salt if needed.
Serve with black pepper and parsley.