Easiest Spaghetti with Lemon Cream Sauce Recipe
I couldn’t wait to share this Simple and Easy Lemon Spaghetti recipe with you!! There’s something about the long, dark winter that makes me crave creamy lemon spaghetti with an embarrassing amount of Parmesan cheese grated on top. This easy recipe has a lemony cream sauce with loads of lemon, shallots, a splash of wine, and, of course cream. It’s a simple pasta dinner perfect for busy weeknights…..or any night you wish you could magically transport yourself to the Amalfi coast.

A few years ago, my family and I vacationed in Italy, and I still dream about the best “pasta al limone” we had in the cutest little trattoria in the Trastevere neighborhood of Rome. I’m not a huge fan of Fettuccine alfredo (I’ve always found it too rich and heavy), but I do love a bowl of cacio e pepe. This dish was like a lightened up version of cacio e pepe, but elevated and brightened up with the addition of fresh lemon juice. There was also plenty of cracked black pepper for a spicy bite that balanced the lemon flavor really beautifully.
I hope this creamy lemon pasta recipe transports you to Italy! Whether you’ve been there a thousand times, or it’s on your bucket list of places you’d love to visit one day.
Why You’ll Love This Recipe
Flavorful — the creamy lemon sauce is tangy and bright and will bring you back for bite after bite.
Quick — it takes under 30 minutes from start to finish, making this perfect for the nights you don’t have a lot of time to cook
Uses Pantry ingredients – this recipe uses simple ingredients you already have on hand, so no need for any last minute trips to the grocery store
Ingredients
Spaghetti – Spaghetti is the perfect pasta for soaking up the silky lemon cream sauce. Its classic shape makes it easy to twirl, ensuring you get the perfect balance of sauce and pasta in every bite.
Extra Virgin Olive Oil – This adds a fruity base to the sauce and allows the shallots to soften without burning.
Shallots – add a bit of sweetness and mild oniony flavor that blends seamlessly into the creamy sauce. They give the dish a subtle depth without overpowering the bright lemon notes.
White Wine – A splash of white wine adds a touch of acidity and brightness, balancing the richness of the cream. As it simmers, it enhances the sauce with a light, aromatic complexity that pairs beautifully with the lemon.
Heavy Cream – Heavy cream gives the sauce its luxurious, velvety texture, making it rich, yet balanced, when combined with the citrusy zest. It coats the pasta in a smooth, indulgent layer elevating the dish to restaurant-worthy.
Lemon – fresh lemons are star of the dish, bringing a fresh, zesty brightness that cuts through the creaminess. Both the juice and zest add a vibrant, citrusy lift that keeps the sauce light and refreshing.
Parsley – Fresh parsley adds a pop of color and a hint of herbal freshness that balances the richness of the sauce.
Parmesan – Parmesan adds a nutty, salty depth that complements the tangy lemon and creamy texture. A final sprinkle on top ties everything together with a savory, salty finish.
Let’s Make This Step by Step!
Step 1: Bring a large pot of salted water to boil over high heat. Cook the spaghetti according to the package instructions, minus 3 minutes for the perfect al dente bite.
Step 2: While the pasta is cooking, sauté the shallots in olive oil in a large pan or large skillet over medium heat until they soften, about 2-3 minutes.
Step 3: Add the wine and gently boil until it reduces by half.
Step 4: Add the cream and gently boil until the sauce thickens. It should coat the back of a wooden spoon.
Step 5: When the pasta is done, scoop out a cup of pasta water with a measuring cup. Then drain the pasta in a colander and return to the same pot you cooked it in.
Step 6: Add some pasta water and stir it into the cream sauce. This will loosen up the sauce and help it adhere to the spaghetti.
Step 7: Off the heat, stir in the lemon zest, lemon juice and a pinch of salt.
Step 8: Add the cooked pasta and toss with tongs until fully combined with the sauce.
Step 9: Dish the finished spaghetti with lemon cream sauce into bowls and garnish with parsley and Parmesan cheese.
Substitutions and Additions
After you dish it up, garnish each bowl with more fresh lemon zest and a sprinkle of Maldon salt.
Sprinkle with fresh chives before serving.
Add cooked shrimp or cooked chicken to the pan right before serving.
Add cooked asparagus, broccolini or crispy prosciutto, right before serving
Other types of pasta: My personal favorite pasta for this is spaghetti, but you could absolutely use fusilli, penne, rigatoni…..any pasta!
Red Pepper Flakes: sprinkle the finished dish if you like a little kick of heat.
Garlic cloves: you can easily substitute garlic cloves for shallots, but the flavor will be different. Garlic has a more direct assertive flavor than shallots.
Troubleshooting and Extra Tips
AL DENTE: One of the tricks I like to use to make sure the pasta is always al dente (which, in Italian means “to the tooth”……you want it firm to the bite, but not crunchy), is cook the pasta 3 minutes less than the package suggests. And if your pasta finishes cooking before your sauce is ready, toss a couple of tablespoons into the drained pasta (I drain it and put it back in the same pot).
CAN I USE A DAIRY FREE MILK (ALMOND/COCONUT/OAT)? I’m not dairy free, and have only used full fat whipping cream for this, so if you use a dairy free option I’d love you to leave a comment and let us know how it turns out!
CAN I ADD BACON TO THIS? Ohhhhh what a great question! And the answer is YES!!! Bacon would be amazing and add great flavor to the dish….so would prosciutto. I’d precook the bacon in the same pan with a drizzle of olive oil before you add the olive oil and garlic. Remove the bacon and set it aside, but leave any bacon bits in the pan. Then you’ll have the fabulous bacon in the pan which will add a ton of tastiness to the dish.
DO I MAKE THE PASTA FIRST OR THE SAUCE? I totally understand that sometimes quick and easy dinners can be a little overwhelming when it comes to timing and getting everything to the table hot. While you’re waiting for the water to boil, assemble and prep all your ingredients.
If you’re adding bacon or proscuitto, cook it now. Mince the garlic. Chop the parsley. Grate the cheese. When you add the pasta to the pot, start the sauce. Don’t forget to put the strainer in the sink!
Have I told you the time I completely forgot to put the pasta strainer in the sink? I was hurrying to get dinner ready because both kids needed to get out the door for soccer practice in like 10 minutes. Pasta was all done, so I went to strain it in the sink. Except there was no strainer. Yep, I dumped an ENTIRE box of cooked pasta into my sink. And, yes, I cried. So, consider this a PSA to always remember to put your pasta strainer in your sink.
I RAN OUT OF PARMESAN CHEESE — WHAT DO I DO? Can you send a husband or teenager to the store to buy some? If you don’t have Parmesan cheese, do you have Gruyere? Asiago? Pecorino Romano? Any of those would work!
WHY DO YOU TAKE THE SKILLET OFF THE STOVE BEFORE ADDING THE LEMON JUICE? You don’t want the lemon juice to curdle the sauce. By taking the skillet off the stove and removing it from the heat source, your pan will cool slightly and allow the lemon juice to easily mix in with the cream without curdling.
DOES IT REALLY MATTER IF I ADD PASTA WATER TO THE SAUCE? YES! The starchy pasta water not only adds extra flavor to your sauce, but it will give the sauce some extra body and glossiness. But, if you’re reading this now and have already dumped your pasta water, no worries…..your sauce will taste delicious without it! Remember to reserve it for the next time.
How to Store and Tips for Leftovers
If you’re lucky enough to have leftovers, this stores really well in the fridge. Store it in an airtight container and reheat it over low heat. You may need to add a touch more cream to bring the sauce back to life and loosen it up.
Serve this with:
Shaved Brussels Sprouts and Apple Salad