Lemon butter pasta



Lemon butter pasta is a delicious dish full of flavour, a different interpretation of the classic butter pasta. The addition of garlic, lemon juice and fresh chilli unexpectedly transforms a simple buttery pasta into a delicious and creamy but not heavy dish. Lemon butter pasta is prepared with a few simple ingredients that you surely already have at home: pasta, butter, lemon, garlic and chilli pepper.

There are many versions of lemon butter pasta, today we prepare the recipe without double cream. Simply a tasty butter sauce that is combined with juice and zest of fresh lemons. The trick to get a super creamy sauce without double cream is to add the pasta cooking water and mix.

The perfect dish to prepare after a long working day to make happy the whole family. You will love this recipe and you won't be able to stop eating!

If you love the taste of lemon you might also like these recipes:


Spaghetti 0.75 lb (320 g)
Lemons 1 - (organic) zest and juice
Parmigiano Reggiano PDO cheese ½ cup (50 g) - grated
Butter 2 tbsp (40 g) - unsalted
Garlic 2 cloves - finely chopped
Red pepper ½ tsp (3 g) - flakes
Parsley 1 pinch (5 g) - freshly chopped
Extra virgin olive oil 1 tbsp (15 g)
Fine salt to taste

How to prepare Lemon butter pasta

Put water in a pot to boil, add salt and then cook the pasta. 

In the meantime make the lemon butter sauce: heat the olive oil in a pan over medium-low heat, add the butter and wait for it to melt.

Stir in minced garlic and chopped fresh chilli and cook for 1 minute until the garlic changes color (be careful not to burn it).

Add lemon juice, zest and mix again. 

Cook spaghetti “al dente” following times indicated on the package, drain (reserve 1/2 cup of water) and transfer directly to the pan with the sauce.

Add Parmesan, chopped parsley, ½ cup pasta cooking water and mix well until the sauce becomes smooth and creamy.

Season with salt.

Serve immediately with addition of Parmesan, chopped parsley and lemon zest if desired.

How to store

Lemon butter pasta can be kept in the fridge for a maximum of 3 days in an airtight container. When you decide to consume it, heat it in the microwave or if you prefer on the stove over medium-low heat, adding 2 tablespoons of water if the sauce is too thick.


PASTA: we chose spaghetti but any long pasta such as linguine or fettuccine is indicated. If you replace with fresh egg pasta, cooking is faster.

BUTTER: it is one of the main ingredient: choose high quality unsalted butter.

LEMONS: This recipe uses both lemon juice and zest so we recommend using organic lemons.

CHILI PEPPER: it is certainly useful to give more flavor but avoid if there are children.

Answers and Questions
  • What is lemon butter sauce made of?

    Lemon butter sauce ingredients are: butter, lemon juice, lemon zest, minced garlic, fresh chilli pepper, salt and extra virgin olive oil; someone adds double cream.

  • Why did my Lemon Butter Sauce separate?

    You have to mix the sauce very quickly and not cook for too long. If you overheat the sauce, the butter separates from the liquid and you don't get a creamy effect.

  • How to keep lemon butter sauce from cracking?

    The most important thing is to cook at the right temperature. You don't have to cook over high heat, a lower temperature is indicated to obtain the right consistency.

  • Should lemon butter sauce be kept in the fridge?

    Yes, this sauce needs to be kept in the fridge and will keep for up to 2 days.