Lemon Garlic Alfredo Spaghetti
A bright, garlicky pasta with a lemony parmesan cream sauce built in one pan.
| 340 g spaghetti | Cook spaghetti, reserve pasta water | Melt in parmesan, toss pasta & parsley | Add pasta water until silky | Finish with parmesan, pepper & lemon | ||
| 6 tbsp butter | Melt butter, cook garlic & seasonings | Stir in lemon zest & juice | Pour in cream, gentle simmer | |||
| 7 garlic cloves, thinly sliced | ||||||
| 1 tsp each garlic powder, Italian seasoning, salt, and black pepper | ||||||
| 1 tbsp lemon zest | ||||||
| Juice of 1/2 lemon | ||||||
| 180 ml heavy cream, room temperature | ||||||
| 75 g parmesan, grated | ||||||
| Pasta water, as needed | ||||||
| Fresh parsley, chopped (optional) | ||||||
| Extra parmesan, black pepper & lemon wedge, to finish (optional) |
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