Creamy Lemon Parmesan Spaghetti

Ingredients

• 250 g spaghetti
• 2 tbsp butter
• 1 tbsp olive oil
• 1 onion (small, finely diced)
• 1 tbsp flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup Parmesan cheese (grated; extra for finishing)
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• salt (to taste; also for the pasta water)
• black pepper (to taste)
• chili flakes (to taste)
• 1 lemon zest (zest of 1 lemon)
• 1.5 tsp fresh lemon juice (source gives a range of 1–2 tsp)
• fresh parsley (for finishing)
• pasta water (a splash, reserved from cooking the spaghetti)

Steps

1. 1

   Bring a pot of salted water to a boil. Add the spaghetti and cook until al dente, following the package timing if needed.

2. 2

   Before draining, reserve some of the pasta cooking water. Drain the spaghetti.

3. 3

   Heat the butter and olive oil in a copper pan over medium heat.

4. 4

   Add the finely diced onion and sauté until soft.

5. 5

   Stir in the flour until incorporated.

6. 6

   Gradually add the chicken broth, stirring as you pour it in.

7. 7

   Add the heavy cream and stir to combine.

8. 8

   Season with garlic powder, Italian seasoning, salt, black pepper, and chili flakes.

9. 9

   Add the grated Parmesan, lemon zest, and fresh lemon juice. Stir until the sauce is smooth and creamy.

10. 10

    Add the drained spaghetti and a splash of reserved pasta water. Toss until the pasta is evenly coated.

11. 11

    Finish with fresh parsley and extra Parmesan, then serve.

Notes

The source does not specify quantities for salt, black pepper, chili flakes, parsley, extra Parmesan, or the splash of pasta water. It notes that garlic powder is used instead of fresh garlic.

Nutrition per serving

• main
• pasta
• vegetarian option not applicable
• comfort food
• creamy
• lemon
• stovetop