Creamy Garlic Lemon Pasta

Ingredients

• 400 g Spaghetti (dry pasta)
• 1 tablespoon Olive Oil (extra virgin)
• 1.5 tablespoons Unsalted Butter (softened, cut into cubes)
• 4 large cloves Garlic (peeled and thinly sliced)
• 1 whole Lemon (zest and juice of half, zest sliced thinly)
• 10 g Fresh Parsley (curly or flat leaf, roughly chopped (optional))
• 1 cup Heavy Cream (about 36% fat)
• 1 pinch Rock Salt (to season pasta water)
• to taste Black Pepper (freshly cracked)
• to garnish Parmesan Cheese (freshly grated)

Instructions

1. Boil Water

   Fill a large pot with water, place over high heat, cover with a lid, and bring to a rolling boil.

   Time: PT5M

   Temperature: high heat

2. Prepare Garlic

   Lay a whole bulb of garlic on its side, press down to crush, remove the cloves, discard woody tips, peel, and thinly slice the 4 cloves.

   Time: PT3M

3. Zest and Juice Lemon

   Trim both ends of the lemon, zest thin strips being careful to avoid the white pith, set aside a few strands for garnish, then halve the lemon and juice half of it, straining out seeds.

   Time: PT3M

4. Chop Parsley (Optional)

   Roughly chop 10 g of curly or flat‑leaf parsley, discarding large stems.

   Time: PT2M

5. Cook Spaghetti

   Add 400 g spaghetti to the boiling water, season generously with rock salt, and cook for one minute less than the package directions until al dente.

   Time: PT8M

   Temperature: boiling

6. Melt Butter and Oil

   While the pasta cooks, place a large pan over medium‑high heat, add 1 Tbsp olive oil and 1.5 Tbsp unsalted butter, and let the butter melt.

   Time: PT1M

   Temperature: medium‑high

7. Sauté Garlic

   Add the sliced garlic and a pinch of sea‑salt flakes to the pan, stirring gently for about one minute until fragrant but not browned.

   Time: PT1M

   Temperature: medium‑high

8. Add Lemon Zest and Juice

   Stir in the thin lemon zest (reserve a few strands) and the freshly squeezed lemon juice, cooking for another minute to let the juice reduce slightly.

   Time: PT1M

   Temperature: medium‑high

9. Incorporate Cream and Season

   Pour in 1 cup heavy cream, season with cracked black pepper and additional salt if needed, mix well, then bring to a light boil before reducing heat to low and simmer until the sauce thickens (about 2 minutes).

   Time: PT2M

   Temperature: low

10. Combine Pasta and Sauce

    Using tongs, transfer the al dente spaghetti directly from the pot into the pan, adding a splash of pasta water if needed. Add the chopped parsley, fold everything together, and cook for one final minute so the pasta finishes cooking in the sauce.

    Time: PT1M

    Temperature: low

11. Plate and Garnish

    Serve the pasta in bowls or plates, garnish with the reserved lemon zest strands, extra parsley, and freshly grated Parmesan cheese. Finish with a crack of black pepper.

    Time: PT0.5M

Nutrition Facts

Calories

855

Protein

20 g

Carbohydrates

80 g

Fat

55 g

Fiber

4 g