Brown Butter Lemon Cream Pasta
This Brown Butter Lemon Cream Pasta is bright, creamy, and just a little bit fancy. Butter gets browned until golden and nutty, then garlic, lemon zest, lemon juice, and heavy cream simmer into a silky sauce finished with Parmesan.
Ruffled mafaldine noodles catch every drop. It is elegant enough for date night and easy enough for a Tuesday.
Why You’ll Love This Brown Butter Lemon Cream Pasta
- Nutty brown butter: adds incredible depth.
- Bright lemon: balances the cream.
- 30 minutes: quick and elegant.
- Simple ingredients: pantry basics.
Brown Butter Lemon Cream Pasta Ingredients
Mafaldine
Ruffled ribbons that hold the sauce. Fettuccine works too.
Butter
Browned for a nutty flavor.
Garlic
Added off high heat so it doesn’t burn.
Lemon Zest and Juice
Start with one lemon and adjust.
Heavy Cream and Parmesan
Rich and silky.
Pasta Water and Herbs
Loosen the sauce and finish fresh.
Swap It: Use gluten-free pasta for gluten-free.
How to Make Brown Butter Lemon Cream Pasta
Step 1: Cook the Pasta
Boil the pasta until al dente and reserve ½ cup of pasta water.
Step 2: Brown the Butter
Brown the butter over medium heat for 4 to 5 minutes until golden and fragrant.
Step 3: Add Garlic
Lower the heat and sauté the garlic for 30 seconds.
Step 4: Make the Sauce
Stir in the lemon zest, juice, and cream and simmer gently. Add Parmesan, salt, pepper, and chili flakes.
Step 5: Toss and Serve
Toss the pasta in the sauce, loosen with pasta water, and top with herbs and lemon zest.
Carly’s Expert Tips
- Watch the butter. It goes from brown to burnt quickly.
- Light-colored pan. You can see the butter browning.
- Add lemon gradually. Taste as you go.
- Toast the chili flakes. Add them to the butter for more flavor.
Make It Your Own
- Shrimp: Add sautéed shrimp.
- Chicken: Top with grilled chicken.
- Peas: Stir in sweet peas.
- Spinach: Wilt in baby spinach.
Make-Ahead and Meal Prep: Zest and juice the lemons and grate the Parmesan ahead so dinner comes together in minutes.
What to Serve With Brown Butter Lemon Cream Pasta
Serve with roasted asparagus, a green salad, garlic bread, or grilled shrimp.
Storing and Reheating
Fridge: Store for up to 3 days.
Reheat: Warm on the stove with a splash of milk.
Freezer: Not recommended.
What People Ask About Brown Butter Lemon Cream Pasta
What is mafaldine pasta?
Long, ruffled ribbon pasta. Fettuccine is a good swap.
Will the cream curdle with lemon?
Not if you simmer gently and don’t boil it.
How do I know the butter is browned?
It smells nutty and has golden brown bits.
Can I use half and half?
Yes, but it will be thinner.
Brown Butter Lemon Cream Pasta
Ingredients
Method
- Boil the pasta until al dente. Reserve ½ cup of the pasta water.
- In a pan, brown the butter over medium heat for 4–5 minutes until golden and fragrant.
- Lower the heat and add the minced garlic. Sauté for 30 seconds.
- Stir in the lemon zest, lemon juice, and heavy cream. Let it simmer gently.
- Add the grated Parmesan, salt, pepper, and chili flakes (if using). Stir until combined.
- Toss the cooked pasta into the sauce and add a splash of the reserved pasta water to loosen the sauce if needed.
- Top with fresh herbs like basil or parsley and additional lemon zest if desired.
Nutrition
Notes
- Start with the juice of one lemon and adjust to taste for the perfect balance of brightness.
- For extra flavor, toast the chili flakes in the butter before adding the garlic.
- Use freshly grated Parmesan for the best texture and flavor.
- If you don’t have mafaldine pasta, substitute with fettuccine or linguine.
