Lemon Garlic Alfredo Spaghetti
Equipment
Ingredients
Main Ingredients
spaghetti
340 g
butter
85 g
garlic cloves (thinly sliced)
7 piece
garlic powder
1 tsp
Italian seasoning
1 tsp
salt
1 tsp
black pepper
1 tsp
lemon (zested, juiced)
1 piece
parmesan (grated)
75 g
heavy cream (room temperature)
180 ml
fresh parsley (chopped)
10 g
Instructions
Cook the pasta
Cook the spaghetti according to package directions. Reserve a cup of pasta water before draining, then set aside.
Sauté the garlic
In a large pan over low heat, melt the butter. Add the garlic and cook for 4–5 minutes until lightly golden. Stir in the seasonings and cook for 1 minute more.
Add lemon
Add the lemon zest and lemon juice and stir for 30 seconds.
Add cream
Slowly pour in the heavy cream and bring to a gentle simmer.
Melt parmesan and combine pasta
Add the parmesan and stir until melted and smooth. Toss in the spaghetti and parsley (if using).
Adjust sauce consistency
While stirring over medium-low heat, gradually add pasta water as needed until the sauce is silky and coats every strand of pasta.
Serve
Finish with more parmesan, black pepper, and an optional lemon wedge. Enjoy!
Original recipe
Storage
Best enjoyed fresh. Sauce may thicken when stored; thin with pasta water or cream when reheating.
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