Creamiest Butter Pasta With Lemon

Creamy Lemon Butter Pasta in Minutes

This butter pasta relies on a simple emulsion of cold butter and starchy pasta water to create a glossy, creamy sauce without any cream. A squeeze of lemon at the end keeps the flavor bright and balanced.

Why This Recipe Works

Adding the butter gradually while whisking lets the water and fat bind into a smooth sauce. Keeping the heat gentle prevents the emulsion from splitting and preserves the silky texture.

Ingredients Overview

Use any long pasta you like, and keep the butter cold so it melts slowly into the sauce. Parmesan is optional but adds extra savory depth.

How to Make It

Cook the pasta until just al dente, then build the sauce in a separate pan with hot pasta water and cold butter. Toss the pasta in the sauce and adjust with more water or butter until it coats the noodles evenly.

Tips and Storage

Butter pasta is best right away. If you need to hold it briefly, keep it off the heat and loosen with a splash of reserved pasta water before serving.