Creamy Lemon Pasta


  • 450 g dry spaghetti pasta (about 1 lb)
  • 1 cup pasta water (Save this from the water when you drain the pasta. See tips above.)
  • 1 1/2 cups half and half cream
  • 2 lemons, zested
  • 1 lemon, juiced
  • 3/4 cup butter (cut into cubes)
  • 1/2 cup grated Parmesan cheese


  1. Boil a generously salted pot of water for the spaghetti pasta. Cook it al dente, you want the pasta to have a bit of a bite to it because it will cook more later when it simmers in the cream sauce.
  2. While the pasta is boiling you can start making the cream sauce.
  3. NOTE: When the pasta is done, pour off about 1 cup of the pasta water and set it aside to use later. Then drain the remaining water and set the pasta aside until the cream sauce is ready for it.
  4. To make the lemon cream sauce, add the cream to a large skillet, then stir in the lemon zest. Let simmer over low-medium heat for a few minutes.
  5. Then stir in the chunks of butter until they melt. Whisk over heat until the butter is melted and combined into the cream.
  6. Stir in the parmesan cheese.
  7. Then add the cooked and drained pasta to the cream sauce, and toss until coated.
  8. Add the 1 cup of pasta water and the lemon juice, and mix.
  9. Simmer over low heat for a couple of minutes.
  10. Serve immediately.