Creamy Lemon Pasta

lemon pasta in a blue and white bowl with smaller bowls filled with garnish around it, as well as lemons

This Creamy Lemon Pasta is a quick and easy weeknight dinner that tastes like a special occasion! Each piece of pasta is coated in a bright and zesty lemon sauce that’s silky smooth. Full of cracked black pepper and parmigiano, one bite of this creamy sauce is like taking a trip to sunny Italy!

Course Savory

Cuisine Italian

Keyword creamy lemon pasta, lemon cacio e pepe

Cook Time 15

Total Time 15

Servings servings

Calories 370kcal

Author Elizabeth Van Lierde

Ingredients

8 oz fresh pasta
2 tbsp freshly cracked black pepper
2 tbsp butter
½ tbsp flour
½ cup chicken broth
1 lemon zested and juiced seeds removed
¾ cup heavy whipping cream
½ cup freshly fine grated parmesan reggiano cheese
Garnish: cracked black pepper extra lemon zest, extra cheese

Instructions

Bring a large pot of salted water to a boil.
Add black pepper to the dry skillet and heat on medium-high heat. Cook for 1-2 mins or until very fragrant. Add the butter to a skillet and stir around. Once it melts, sprinkle the flour in and cook for 1-2 minutes, whisking frequently.
Add in the broth and let the mixture come to a low simmer. Whisk in cream and cook it for a few minutes until the sauce has thickened slightly.
Add fresh pasta to the boiling water and cook according to package instructions.
Stir in the parmesan cheese and take the skillet off the heat. Season with salt & pepper to taste.
Add the drained pasta to the skillet along with lemon zest and juice. Toss until pasta is coated. Add in ¼ cup of pasta water at a time if the sauce becomes too thick.
Garnish with more parmesan, lemon zest, black pepper and a bit of chopped parsley if desired. Serve immediately.

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