Best Lemon Pasta Recipe Ready in 20 Minutes

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.

While the pasta cooks, zest both lemons using a microplane or fine grater, being careful to avoid the bitter white pith. Juice the lemons and set aside.

In a large skillet over medium heat, melt the butter until it begins to foam. Add the heavy cream and stir to combine, heating for about 2 minutes until warmed through but not boiling.

Add the lemon zest and lemon juice to the cream mixture, stirring gently. The sauce should look slightly thickened and glossy. Season with black pepper.

Add the drained pasta directly to the skillet with the sauce. Toss gently to coat, adding reserved pasta water a few tablespoons at a time until the sauce reaches a silky consistency that coats the noodles without being watery.

Remove from heat and stir in the grated Parmesan cheese, tossing continuously until the cheese melts and creates a smooth, creamy sauce. The residual heat will melt the cheese perfectly.

Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. The sauce should taste bright and balanced, with the lemon cutting through the richness.

Serve immediately, garnished with fresh parsley and extra Parmesan if desired. The pasta is best enjoyed right away while the sauce is creamy and hot.