For extra lemon flavor, a few whole lemon wedges are gently warmed in the butter and olive oil, then removed before the cheese goes in. This gives the sauce a fresh lemon aroma without making the pasta bitter.

Ingredients

• 1 lb spaghetti (or your prefered pasta)
• 5 tbsp butter, divided
• 1/4 cup olive oil
• 1 large lemon, zested and juiced
• 2–3 small lemon wedges, seeds removed
• 1/3 cup grated Parmesan cheese, plus more for serving
• 1/2 cup hot pasta cooking water, plus more if needed
• 1/4 tsp salt, plus more for the pasta water
• Black pepper, to taste
• Handful of fresh basil leaves, torn
• Extra lemon zest, basil, and Parmesan, for serving

Instructions

1. Cook the pasta

Bring a large pot of water to a boil. Salt the water well, then add the spaghetti and cook until just al dente.

Before draining, scoop out at least 1/2 cup of the hot pasta cooking water. This water helps bring the sauce together and makes it cling to the pasta.

2. Warm the butter, oil, and lemon wedges

While the spaghetti cooks, place a heatproof metal bowl over the pot of boiling pasta water. Make sure the bottom of the bowl does not touch the water.

Add 4 tablespoons of butter, the olive oil, and the lemon wedges. Let the steam gently warm everything for 2–3 minutes, stirring now and then, until the butter is melted and the lemon has lightly flavored the oil.

If you do not have a heatproof bowl, make the sauce in a small pan over low heat.

3. Remove the lemon wedges

Take out the lemon wedges before adding the Parmesan. Do not leave them in too long, because the peel and white pith can turn the sauce bitter.

4. Make the lemon butter sauce

Stir the lemon juice and lemon zest into the warm butter mixture. Add the Parmesan and mix until it starts to melt into the sauce.

Slowly pour in the hot pasta water while stirring. The sauce should turn smooth, glossy, and lightly creamy. Season with salt and black pepper.

5. Toss the pasta

Drain the spaghetti and add it to a large mixing bowl with the remaining 1 tablespoon of butter and the torn basil.

Pour most of the lemon butter sauce over the pasta and toss well until every strand is coated. If the pasta looks dry, add another small splash of hot pasta water and toss again.

6. Serve

Serve right away with the remaining sauce spooned over the top. Finish with extra Parmesan, fresh basil, more lemon zest, and black pepper.

Loved this Creamy Lemon Pasta? Save the image below to your Pinterest board so you can come back to it whenever you need a quick, fresh pasta dinner.

Tips for the Best Creamy Lemon Pasta

Use fresh lemon juice, not bottled lemon juice. The flavor is cleaner and brighter.

Do not overheat the sauce after adding Parmesan. Gentle heat keeps it smooth instead of grainy.

Add the pasta water slowly. You may not need all of it, but it is what makes the sauce silky instead of oily.

Serve the pasta immediately. Lemon butter sauce tastes best while it is warm, glossy, and freshly tossed.