Creamy Lemon Garlic Spaghetti

Ingredients

• 1 tbsp oil
• 2 tbsp butter
• 0.5 cup yellow onion (diced)
• 1 tbsp garlic (freshly minced)
• 1.5 tbsp all-purpose flour
• 0.75 cup chicken broth
• 1.5 cup unsweetened heavy whipping cream (room temperature)
• salt (to taste)
• 0.5 tsp black pepper
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp parsley
• 0.75 cup Parmesan cheese (freshly grated; additional Parmesan may be used for seasoning and garnish)
• 1 tbsp lemon zest (additional zest may be used for garnish)
• 2 tsp lemon juice (add last; additional juice may be used to adjust seasoning)
• 1 tsp red chili flakes
• 1 cup reserved pasta water (you may not need the full amount; add gradually)
• 9 oz spaghetti
• 1 cup pasta water (listed separately in the source; reserve before draining and use as needed)
• fresh parsley (chopped, for garnish)
• freshly cracked black pepper (for garnish)

Steps

1. 1

   Bring a pot of salted water to a boil. Cook the spaghetti until al dente according to the package instructions. Before draining, reserve 1 cup of the pasta water.

2. 2

   Heat the oil and butter in a large skillet over medium heat. Once the butter has melted, add the diced onion and sauté for 4–5 minutes, until soft and translucent.

3. 3

   Stir in the minced garlic and cook for 30–60 seconds, until fragrant.

4. 4

   Sprinkle in the flour and whisk continuously for about 1 minute to cook out the raw flour taste.

5. 5

   Gradually pour in the chicken broth while whisking until the mixture is smooth. Let it simmer for 2–3 minutes, until it begins to thicken slightly.

6. 6

   Reduce the heat to low and slowly stir in the heavy cream.

7. 7

   Add the garlic powder, Italian seasoning, black pepper, red chili flakes, and salt to taste. Simmer for 3–5 minutes, stirring occasionally.

8. 8

   Add the freshly grated Parmesan cheese and stir until incorporated into the sauce.

9. 9

   Stir in the lemon zest, then add the lemon juice last.

10. 10

    Add the cooked spaghetti to the skillet and toss until every strand is coated in the creamy sauce.

11. 11

    Gradually add the reserved pasta water a few tablespoons at a time, tossing continuously, until the sauce becomes silky and coats the pasta. You may not need all of the pasta water.

12. 12

    Taste and adjust the seasoning with additional salt, black pepper, Parmesan, or lemon juice if needed.

13. 13

    Garnish with freshly chopped parsley, extra grated Parmesan, lemon zest, and freshly cracked black pepper. Serve immediately while hot.

Notes

The source lists reserved pasta water twice; these refer to the same cooking water. The source does not specify a pasta cooking time beyond following the package instructions. Chicken broth makes the dish non-vegetarian.

Nutrition per serving

• main
• pasta
• Italian-inspired
• vegetarian if made with vegetable broth
• creamy
• quick meal
• stovetop