Easy Creamy Lemon Pasta Recipe

5 from 22 votes

This creamy lemon pasta is a quick and easy recipe made with garlic, cream, parmesan and fresh lemon juice for a silky, glossy sauce. Ready in around 20 minutes, it’s the perfect balance of rich and fresh flavors, with a smooth sauce that coats the pasta beautifully. A simple but impressive dinner that’s perfect for any night of the week.

White plate with linguine pasta in a creamy lemon sauce. Charred lemon slices to the side and a fork twirling into pasta on right.

Hi! I am a huge lemon lover and will add it to pretty much anything if I can. I love how it cuts through rich sauces and instantly makes everything feel fresher, which is exactly why this creamy lemon pasta is one I come back to all the time.

If you love lemon in pasta too, my lemon butter pasta is a lighter option, or my creamy roast garlic and lemon pasta sauce is perfect when you want something a bit more indulgent.

Main ingredients

Ingredients on a wooden cutting board. From top, fresh garlic cloves, a ramekin of cream, dried linguine, a ramekin of parmesan and a lemon.

Olive oil - You can use butter instead for a richer flavor.

Garlic - Use as much as you like. Fresh cloves are best.

Cream - Use heavy cream for a rich, silky sauce. You can always thin it down with some starchy pasta water if needed.

Fresh lemons 0 You’ll need about 3 tablespoons of juice (around 1–2 lemons). Add zest for a stronger lemon flavor.

Parmesan cheese - Finely grate so it melts smoothly into the sauce. A microplane works best or the star side of a box grater.

Salt and black pepper - Season to taste.

How to make this recipe

The full ingredient list, method and short tutorial video are in the recipe card below.

Minced garlic cooking gently in olive oil in a skillet

1. In a large skillet, cook the garlic in olive oil over a medium heat until fragrant (about 1-2 minutes).

Cream added to the pan and brought to a gentle simmer

2. Add the cream and bring to a very gentle simmer.

Finely grated parmesan being stirred into a creamy sauce

3. Add the parmesan cheese in 2-3 additions, letting it melt between each addition.

Pasta water and black pepper added to the lemon cream sauce

4. Add ¼ cup of pasta water and the black pepper, stirring to combine into a smooth sauce.

Cooked pasta tossed through a creamy lemon sauce in a pan

5. Add the cooked pasta and toss well to coat. Turn the heat to low, then add the lemon juice and toss well, adding more pasta water if needed to loosen the sauce and create a silky, glossy finish.

Creamy lemon pasta served with parmesan and lemon zest

6. Serve with extra grated parmesan and lemon zest.

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Expert tips:

Keep the heat low - The cream should never boil, just a very gentle simmer to keep the sauce smooth.
Add the lemon juice quickly - Keep the heat low and mix it in straight away. This helps prevent the cream from curdling.
Cook the pasta at the same time - Start the sauce about halfway through the pasta cooking time so you can transfer the pasta straight into the sauce.
Keep it saucy - The sauce should look slightly looser than you think in the pan. It will thicken as it cools, especially with a creamy sauce.
Heat your plates - Pasta cools quickly, so warm your plates in a low oven while you cook.

Linguine twirled around a fork with a creamy lemon sauce. Lemon zest and cracked black pepper on the top.

Recipe FAQS

How do you stop lemon cream sauce from curdling?

Keep the heat low and add the lemon juice at the end of cooking. Stir it in quickly and avoid letting the sauce boil after adding the lemon, as high heat can cause the cream to split.

Why is my sauce too thin?

If your sauce is too thin, let it gently simmer for a few minutes to reduce and thicken. Tossing the pasta in the sauce will also help as the starch from the pasta water emulsifies and thickens it. Remember the sauce will continue to thicken as it cools off the heat.

What cream is best for creamy lemon pasta?

Heavy cream is the best option as its higher fat content makes it more stable and less likely to curdle when combined with lemon juice. You may need to add a little extra pasta water to loosen the sauce to your desired consistency. Lighter creams can also be used, but keep the heat low as they are more prone to splitting.

Can I store leftovers?

This pasta is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2-3 days. Reheat gently over a low heat with a splash of water or cream to loosen the sauce, stirring until warmed through. Avoid high heat as the sauce can split.

A white plate with spaghetti in a creamy white pasta sauce. A fork resting with noodles wrapped around it.

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Did you make this recipe?

I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!

Recipe

Linguine in a creamy lemon sauce. Charred lemon slices to left and a fork twirling into noodles at right.

Easy Creamy Lemon Pasta Recipe

5 from 22 votes

Author: Emilie Pullar

Prep time:10

Cook Time:10

Servings: 2 people

Print Recipe Pin Rate

A quick and easy creamy lemon pasta made with garlic, cream, parmesan and fresh lemon juice. The silky, glossy sauce coats the pasta perfectly for a simple but impressive dinner.

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Ingredients

200 grams dried pasta (or 300 grams fresh)
1 tablespoon olive oil
2-3 garlic cloves minced
¾ cup cream
½ teaspoon black pepper
50 grams parmesan finely grated
3 tablespoons lemon juice plus the zest for serving
salt to taste
Extra parmesan to serve

Instructions

Cook your pasta in a pot of well salted water according to package instructions, but I like to undercook dried pasta by about a minute so it can finish cooking in the sauce. Reserve at least 1 cup of pasta water before draining.
Heat the olive oil over a medium heat in a large fry pan or skillet big enough to hold the pasta at the end.
Add the garlic and cook gently for 1-2 minutes until fragrant. Don’t let it brown.
Turn the heat down slightly, add the cream and bring to a very gentle simmer.
Add the parmesan in 2-3 additions, whisking in between each addition so it melts smoothly into the sauce. Keep the heat low and only at a very gentle simmer.
Add ¼ cup of pasta water and the black pepper and mix in well. Let it thicken for 1-2 minutes.
Add the cooked pasta straight into the sauce with the lemon juice and toss well to coat. Let it gently bubble away for 1-2 minutes. Add an extra splash of pasta water if you need to loosen. Check for seasoning.
Serve immediately with extra grated parmesan, lemon zest and a crack of black pepper.
Creamy sauces thicken up fast off the heat so you want it slightly saucier than you think in the pan so by the time you serve it is perfect.

Video

Notes

Cream - Heavy cream gives the most stable, silky sauce. Add a splash of pasta water to loosen if needed.

Lemon - Add the lemon juice on a low heat and mix quickly to prevent the sauce from splitting. Adding it at the end with pasta gives best result.

Parmesan - Finely grate for a smooth melt. Pre-grated cheese won’t incorporate as well.

Pasta water - Don’t skip it! The starch helps emulsify the sauce and creates a glossy finish.

Heat level - Keep the sauce at a very gentle simmer at all times, never boiling.

Author: Emilie Pullar

Prep Time: 10

Cook Time: 10

Course: Vegetarian

Cuisine: Italian Inspired

Keyword: creamy lemon pasta

Did you make this recipe?Tag @burntbuttertable on Instagram so we can see! Also please leave a review down below, it means the world!

Hi, I'm Emilie

I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.