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Brown Butter Lemon Cream Pasta

Brown Butter Lemon Cream Pasta

Golden brown butter and bright lemon make this the ultimate cozy pasta dish. If you don’t feel like cooking tonight, this is your answer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 12 oz mafaldine pasta
  • 3 tbsp butter
  • 4 clove garlic minced
  • 1 lemon zest
  • 1 1/2 lemons juiced (start with 1)
  • 1 1/2 cups heavy cream
  • 3/4 cup grated Parmesan
  • 1/2 cup reserved pasta water
  • Salt & pepper to taste
  • Optional: chili flakes basil, or parsley

Method
 

  1. Boil the pasta until al dente. Reserve ½ cup of the pasta water.
  1. In a pan, brown the butter over medium heat for 4–5 minutes until golden and fragrant.
  1. Lower the heat and add the minced garlic. Sauté for 30 seconds.
  1. Stir in the lemon zest, lemon juice, and heavy cream. Let it simmer gently.
  1. Add the grated Parmesan, salt, pepper, and chili flakes (if using). Stir until combined.
  1. Toss the cooked pasta into the sauce and add a splash of the reserved pasta water to loosen the sauce if needed.
  1. Top with fresh herbs like basil or parsley and additional lemon zest if desired.

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.