Looking for a quick and flavorful pasta dish that will impress? This brown butter lemon spaghetti comes together in no time and is perfect for when you want something creamy, tangy, and satisfying. With a golden-brown butter base, fresh lemon, and a touch of parmesan, this recipe is a great weeknight meal or a light yet decadent option for a special dinner. Plus, you can easily adjust the recipe to suit your tastes by adding more cheese, herbs, or even protein.
Process:
- Start by cooking the spaghetti, then brown the butter and sauté the garlic until fragrant.
- Add the lemon zest and juice for that zesty kick.
- Once you’ve mixed in the cream and parmesan, toss in your cooked pasta and finish it off with a sprinkle of fresh parsley and extra cheese.
Here’s what you are going to need to make it:
- Butter: The key to the nutty, rich flavor when browned.
- Garlic: Slivered garlic adds a sharp, aromatic note.
- Lemon: Fresh lemon juice and zest bring a burst of bright flavor.
- Heavy Cream: Makes the sauce smooth and velvety.
- Parmesan: Adds a savory, cheesy richness to the dish.
- Spaghetti: The perfect pasta to carry all that creamy goodness.
- Parsley: (Optional) Fresh parsley adds a pop of color and freshness.
INGREDIENTS
- 300 grams of spaghetti
- Juice of half a lemon
- 1 tablespoon of lemon zest
- 4 garlic cloves, cut into slivers
- 1/2 cup of grated parmesan
- 3/4 cup of heavy cream (room temperature)
- Pasta water (reserve some)
- 3 tablespoons of butter
- Parsley (optional, for garnish)
INSTRUCTIONS
Step 1: Cook the Spaghetti
- Start by boiling water in a large pot. Once it’s bubbling, add your spaghetti and cook it according to the package instructions (usually about 8-10 minutes). Once cooked, drain the pasta, reserving some of the pasta water for later.
Step 2: Brown the Butter
- In a large pan, melt the butter over medium heat. Stir it often until the butter turns a light golden brown and releases a nutty aroma. Once browned, add the sliced garlic and sauté for 2-3 minutes until the garlic becomes fragrant and golden, but not burnt.
Step 3: Add Lemon
- Stir in the lemon zest and juice. Let it cook for about 30 seconds to combine the flavors and infuse the butter and garlic with the citrusy brightness.
Step 4: Add Heavy Cream
- Slowly pour in the room-temperature heavy cream. Stir gently to prevent curdling, and ensure everything is well mixed. You can warm the cream in advance by placing the container in a bowl of lukewarm water for a few minutes.
Step 5: Combine Parmesan and Spaghetti
- Add the grated parmesan to the sauce and stir until it’s fully melted and incorporated. Then, toss in your cooked spaghetti. Stir everything together for about 5-10 minutes, gradually adding pasta water as needed to keep the sauce smooth and prevent it from becoming too thick.
Step 6: Garnish and Serve
- Plate the pasta and finish with more grated parmesan, a sprinkle of black pepper, salt to taste, and fresh parsley for garnish if desired. Serve immediately.
Tips and Notes:
- Room-temperature cream is key: Make sure your cream is at room temperature to prevent curdling when added to the hot pan.
- Save some pasta water: Don’t forget to reserve some pasta water—this helps loosen the sauce and allows it to better coat the pasta.
- Customizable: Add fresh herbs like basil, thyme, or even a bit of chili flakes for an extra layer of flavor.
- Richness: For extra creaminess, you can add a knob of butter or more parmesan when mixing the pasta.
- Serve with sides: This pasta pairs wonderfully with a simple salad, garlic bread, or roasted vegetables.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan over low heat, adding a little more cream or pasta water to loosen up the sauce.