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 heavy whipping cream (unsweetened, room temperature)
• salt (to taste, plus for pasta water)
• 0.5 tsp black pepper (plus freshly cracked pepper for garnish and additional seasoning if needed)
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp parsley (plus freshly chopped parsley for garnish)
• 0.75 cup Parmesan cheese (freshly grated, plus extra for garnish and additional seasoning if needed)
• 1 tbsp lemon zest (plus extra for garnish)
• 2 tsp lemon juice (add last; additional juice may be used to adjust seasoning)
• 1 tsp red chili flakes (the method also calls these red pepper flakes)
• 1 cup reserved pasta water (you may not need the full amount; add a few tablespoons at a time)
• 9 oz spaghetti (cook according to package instructions)
• fresh parsley (chopped, 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.

2. 2

   Before draining the spaghetti, reserve 1 cup of the pasta water. Drain the pasta and set it aside.

3. 3

   Heat the oil and butter in a large skillet over medium heat. Once the butter has melted, add the diced onion.

4. 4

   Sauté the onion for 4–5 minutes, until soft and translucent.

5. 5

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

6. 6

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

7. 7

   Gradually pour in the chicken broth while whisking until the mixture is smooth.

8. 8

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

9. 9

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

10. 10

    Add the garlic powder, Italian seasoning, black pepper, red pepper flakes, and salt to taste.

11. 11

    Simmer the sauce for 3–5 minutes, stirring occasionally.

12. 12

    Add the freshly grated Parmesan cheese and stir until incorporated.

13. 13

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

14. 14

    Add the cooked spaghetti to the skillet and toss 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, until the sauce becomes silky and coats the pasta. You may not need all of the pasta water.

16. 16

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

17. 17

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

Notes

The source lists pasta water twice; this has been treated as one 1-cup reserved amount, with the instruction to add only as much as needed. The source does not specify exact pasta-water salting amounts or garnish quantities.

Nutrition per serving

• main
• pasta
• Italian-inspired
• vegetarian
• creamy
• stovetop
• quick dinner