Creamy Garlic Lemon Pasta
About this recipe
Creamy Garlic Lemon Pasta is a quick and flavorful dish that's perfect for those nights when you're unsure what to cook. In just 15 minutes, you can whip up a creamy, zesty pasta that feels indulgent without breaking the bank.
This recipe shines with fresh garlic and lemon, giving it a bright flavor that balances beautifully with the richness of the cream. Chef Jack Ovens emphasizes the importance of getting the lemon balance just right, so you can enjoy a dish that's both refreshing and comforting.
Ingredient notes
- 400g of spaghetti is the recommended pasta, but you can use any pasta of your choice.
- 10g of curly or flat leaf parsley is optional for garnish and freshness.
Tips from Chef Jack Ovens's video
- When preparing garlic, crush the bulb to easily remove the cloves, and slice them thinly for the best flavor infusion.
- Zest the lemon carefully to avoid the bitter pith, and remember to use only the juice from half the lemon to keep the dish balanced.
- Transfer the pasta directly from the boiling water to the sauce to help the sauce adhere better, thanks to the starch in the pasta water.
No life story here — the video and the recipe are the whole point. All credit to Chef Jack Ovens: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Place a large pot of water over high heat, cover, and allow it to come to a boil.
- 2
Prepare the garlic by crushing one bulb to remove the cloves. Peel and thinly slice four cloves of garlic.
- 3
Zest the whole lemon, being careful to remove as little pith as possible. Then slice the lemon in half and juice one half, discarding any seeds.
- 4
Roughly chop the parsley, if using, and set aside for garnish.
- 5
Once the water is boiling, season it generously with salt and add 400g of spaghetti. Cook for one minute less than the package instructions until al dente.
- 6
In a large pan over medium-high heat, add 1 Tbsp of olive oil and 1.5 Tbsp of unsalted butter. Allow to melt.
- 7
Add the sliced garlic and a pinch of sea salt to the pan, gently frying for about one minute without browning the garlic.
- 8
Add the lemon zest and the juice from half the lemon to the pan, cooking for another minute to reduce the lemon juice slightly.
- 9
Pour in 1 cup of thickened cream and season to taste with cracked black pepper. Mix well to combine the flavors.
- 10
Bring the mixture to a light boil, then reduce the heat to low and let it simmer while the pasta finishes cooking.
- 11
Once the pasta is al dente, transfer it directly from the pot to the sauce, allowing some pasta water to mix in. Stir in the chopped parsley, if using, and fold everything together for one final minute to thicken the sauce and coat the pasta.
- 12
Serve the pasta in bowls or plates, garnished with reserved lemon zest, parsley, grated parmesan cheese, and cracked black pepper.
Heads up — we had to guess a little:
- The amount of lemon juice was inferred based on the description of using half a lemon, which is a common practice in recipes for balance.
Credit where it's due: this recipe was transcribed from Chef Jack Ovens's original video on YouTube. Follow them there — it's their dish.
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