This is how I make Alfredo sauce when I’m serving the pasta with seafood – the addition of the lemon zest and a bit of juice is wonderful.

This recipe was the manifestation of a long-held desire to make a creamy, lemony pasta sauce that didn’t break or curdle. Perfect texture, and it couldn’t have been easier to whip up! My only modifications were a little crushed red pepper in the cream and I only used about 8 oz of bucatini with a cup of frozen peas at the end of the cooking (after I removed the pasta water)— you know, to make this “healthy” and to add a little green to my plate. Served with salmon and topped with fresh parsley and basil, and of course more parm grated on top. Very excited to add this to the repertoire. Buon appetito!

Ok hear me out. I’m not a vegan. Definitely not. But I’ve been making this with oat cream and it blows everything out of the water. It’s silky and delicious and stays the perfect texture, it doesn’t seize up and coagulate like regular cream. Again, I love me some cream and meat, but this was a substitution we did once, but one we make every time now. Vegan Becel or regular butter work just as well. Either way, it’s delicious!! One of our favorites.

I thought this was recipe was delicious. I followed the recipe essentially but I didn’t have enough cream so I added sour cream and I used fresh fettuccine instead of spaghetti. Additionally, I also used a bit more lemon juice and added a pinch of hot pepper flakes. The dish is a bit rich but can’t wait to make it again. It’s a keeper!

So yummy! Definitely will not be making it often because Woah that’s a lot of cream and butter– but it’s the best guilty pleasure. Lemon perfectly cuts through the cream. I added a clove of garlic, as well, because… well… every pasta needs garlic, frankly. Adding this to my list of recipes.

I needed a pasta to serve along with bbq shrimp. This pasta dish was easy to make and delicious. It was creamy and smooth and clung well to spaghetti. However, I will try making this again using slightly less butter and cream……so I can eat it more often!!! My husband says it’s a keeper recipe.

i always make this dish. it is my guilty pleasure for sure

it’s just a meh pasta

This was just amazing! So much flavor yet so simple to make

I LOVE this recipe… well my version of it. I use 4 x lemons+zest and no cream (but add olive oil to the butter). Garnish with lemon strips and basil (maybe add some chilli flakes too if Im feeling frisky), I also use more parmesan…. must try it the real way some time but love my “lighter” version for summer!

Best pasta I’ve ever had in my entire life (and I’m old). I’m not even a fan of pasta with cream sauce. Until now. Only deviation was adding more lemon juice than what was called for because I love an aggressive lemon flavor.

I’ve made this recipe at least a dozen times. It is utterly fantastic and is easily one of the best pastas I’ve ever eaten (I’ve eaten a lot). Make this recipe exactly as described. The only tweak I’ve ever done is to use half and half instead of full fat cream. Both ways result in an amazing pasta. One other suggestion is to try the recipe using fresh pasta – really takes it over the edge. Also, and this is important, you need to use REAL parmasan with the rind stamped. If you don’t use real parmasan it won’t taste the same. When making pasta recipes with a few ingredients, it’s all about the quality of the ingredients. Molly, Bon Apetit is lucky to have you!

This is the best version of lemon pasta that I have ever made – absolutely delicious and not at all difficult!

Really delicious! Was worried it would taste far too rich with the cream, butter and parmesan but the lemon cut through it beautifully.
Definitely a once in a blue moon recipe though – really not a healthy recipe 😋

Very yummy! I added baby bella mushrooms.