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🍝 Spaghetti with creamy lemon sauce

678 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Heat 5 liters of water in a large pot until it boils.
  2. 2. Season the cooking water generously with salt.
  3. 3. Cook the spaghetti in it for about 8 minutes until al dente (firm to the bite).
  4. 4. Drain the pasta, but reserve 1 cup of the pasta water.
  5. 5. Wash the lemon thoroughly.
  6. 6. Peel the lemon zest thinly.
  7. 7. Cut the zest into fine strips.
  8. 8. Set the lemon strips aside.
  9. 9. Cut the lemon in half.
  10. 10. Squeeze the juice from the lemon.
  11. 11. Add the cream to the pot.
  12. 12. Bring the cream to a boil.
  13. 13. Stir the butter into the hot cream using a whisk.
  14. 14. Season the sauce with salt and pepper.
  15. 15. Add the spaghetti to the sauce.
  16. 16. Add the Parmesan to the sauce.
  17. 17. Add the reserved pasta water to the sauce.
  18. 18. Stir everything well together.
  19. 19. Let the pasta simmer in the sauce for a few minutes.
  20. 20. Finish seasoning the sauce with the lemon juice.
  21. 21. Wash the thyme.
  22. 22. Shake the thyme dry.
  23. 23. Pluck the thyme leaves from the stems.
  24. 24. Plate the spaghetti.
  25. 25. Sprinkle the pasta with the lemon zest.
  26. 26. Add freshly ground pepper.
  27. 27. Garnish the dishes with the thyme leaves.
  28. 28. Serve the spaghetti immediately.

Nutrition per serving