12 oz pasta (fettuccine, linguine, or penne)

2 tbsp olive oil or unsalted butter

3 cloves garlic, minced

1 cup heavy cream (or half-and-half)

Zest of 1 lemon

3 tbsp fresh lemon juice (about 1 lemon)

1/2 cup grated Parmesan cheese, plus more for serving

1/2 tsp salt (or to taste)

1/4 tsp black pepper

1/4 tsp red pepper flakes (optional)

1/4 cup fresh parsley, finely chopped

2 tbsp fresh basil or thyme, chopped

Reserved pasta water, as needed

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Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water, then drain.
Build the Sauce: Heat olive oil or butter in a large skillet over medium heat. Add garlic and sauté 30–60 seconds until fragrant.
Cream & Lemon: Stir in cream, lemon zest, and lemon juice. Simmer gently for 2–3 minutes.
Finish: Add Parmesan, salt, pepper, and red pepper flakes. Stir until smooth. Toss in pasta, adding reserved pasta water a little at a time to loosen the sauce.
Herbs & Serve: Remove from heat and fold in fresh herbs. Taste and adjust seasoning. Serve warm with extra Parmesan.

Don’t boil the cream: Keep it at a gentle simmer to prevent curdling.
Balance the lemon: Start with 2 tbsp lemon juice and add more to taste.
Silky texture: Toss pasta off heat and add pasta water gradually for a glossy finish.

Add Protein: Grilled chicken, shrimp, or crispy prosciutto.
Veggie Boost: Sautéed spinach, asparagus, peas, or mushrooms.
Lighter Option: Swap heavy cream for half-and-half or cashew cream.
Vegan: Use olive oil, plant-based cream, and nutritional yeast instead of Parmesan.
Extra Zest: Finish with lemon-infused olive oil or a pinch of lemon pepper.