Creamy Lemon Garlic Spaghetti

Ingredients

• 1 tbsp neutral cooking oil
• 2 tbsp butter
• 0.5 cup yellow onion (Diced)
• 1 tbsp fresh garlic (Freshly minced)
• 1.5 tbsp all-purpose flour
• 0.75 cup chicken broth
• 1.5 cup heavy whipping cream (Unsweetened and brought to room temperature)
• salt (To taste; also use for salting the pasta water)
• 0.5 tsp black pepper (Plus freshly cracked pepper for garnish, if desired)
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp dried parsley
• 0.75 cup Parmesan cheese (Freshly grated; reserve additional Parmesan for garnish or seasoning adjustments)
• 1 tbsp lemon zest (Plus additional zest for garnish, if desired)
• 2 tsp lemon juice (Add last to the sauce)
• 1 tsp red chili flakes (Also called red pepper flakes)
• 9 oz spaghetti (Dry pasta)
• 1 cup reserved pasta water (Reserve before draining; add only as needed, a few tablespoons at a time)
• fresh parsley (Chopped, for garnish)
• Parmesan cheese (Extra grated Parmesan for garnish)

Steps

1. 1

   Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to the package directions until al dente, with a slight firmness at the center.

2. 2

   Before draining the pasta, scoop out 1 cup of the starchy cooking water and set it aside. Drain the spaghetti; do not rinse it.

3. 3

   While the pasta cooks, heat the oil and butter together in a large skillet over medium heat. Wait until the butter has melted and the mixture is hot but not smoking.

4. 4

   Add the diced onion. Sauté for 4–5 minutes, stirring occasionally, until it is soft and translucent but not deeply browned.

5. 5

   Add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant. Do not let the garlic brown.

6. 6

   Sprinkle the flour over the onion and garlic mixture. Whisk continuously for about 1 minute so the flour cooks and forms a smooth roux without taking on color.

7. 7

   Gradually pour in the chicken broth while whisking constantly. Continue whisking until the liquid is smooth and no flour lumps remain.

8. 8

   Let the broth mixture simmer for 2–3 minutes, stirring frequently, until it begins to thicken slightly.

9. 9

   Reduce the heat to low. Slowly stir in the room-temperature heavy cream until fully incorporated and smooth.

10. 10

    Add the garlic powder, Italian seasoning, dried parsley, black pepper, red chili flakes, and salt to taste. Stir to distribute the seasonings.

11. 11

    Simmer the cream sauce gently for 3–5 minutes, stirring occasionally, until slightly thickened. Keep the heat low so the cream does not scorch or boil aggressively.

12. 12

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

13. 13

    Stir in the lemon zest, then add the lemon juice last. Taste the sauce and adjust the salt, pepper, Parmesan, or lemon juice if needed.

14. 14

    Add the drained spaghetti to the skillet. Toss thoroughly with tongs until every strand is coated in the creamy sauce.

15. 15

    Gradually add the reserved pasta water, a few tablespoons at a time, tossing continuously after each addition. Stop when the sauce is silky, glossy, and thin enough to coat the pasta evenly; you may not need the full cup.

16. 16

    Transfer the spaghetti to serving bowls. Garnish with chopped fresh parsley, extra grated Parmesan, lemon zest, and freshly cracked black pepper. Serve immediately while hot.

Notes

The recipe lists pasta water twice; it is treated as one 1-cup reserve. Add the water gradually because the sauce may not require all of it. Serve immediately for the smoothest sauce. Nutrition estimates exclude unquantified salt and garnishes.

Nutrition per serving

• main
• pasta
• vegetarian
• creamy
• lemon
• garlic
• quick meal
• stovetop