Golden brown butter and bright lemon make this the ultimate cozy pasta dish. If you don’t feel like cooking tonight, this is your answer. Ready in just 30 minutes, it's creamy, cozy, and fancy-feeling without the effort.
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Boil the pasta until al dente. Reserve ½ cup of the pasta water.
In a pan, brown the butter over medium heat for 4–5 minutes until golden and fragrant.
Lower the heat and add the minced garlic. Sauté for 30 seconds.
Stir in the lemon zest, lemon juice, and heavy cream. Let it simmer gently.
Add the grated Parmesan, salt, pepper, and chili flakes (if using). Stir until combined.
Toss the cooked pasta into the sauce and add a splash of the reserved pasta water to loosen the sauce if needed.
Top with fresh herbs like basil or parsley and additional lemon zest if desired.
Start with the juice of one lemon and adjust to taste for the perfect balance of brightness.
For extra flavor, toast the chili flakes in the butter before adding the garlic.
Use freshly grated Parmesan for the best texture and flavor.
If you don’t have mafaldine pasta, substitute with fettuccine or linguine.
Can I use a different type of pasta?
Yes, you can substitute mafaldine pasta with fettuccine, linguine, or any other long pasta of your choice.
What can I use instead of heavy cream?
You can use half-and-half or a mixture of milk and butter as a substitute, but the sauce may be slightly less creamy.
How do I know when the butter is browned?
The butter will turn golden brown and develop a nutty aroma. Be careful not to burn it.
Can I make this dish ahead of time?
This dish is best served fresh, but you can prepare the sauce ahead of time and reheat it gently before tossing with freshly cooked pasta.
What herbs work best as a garnish?
Fresh basil or parsley work wonderfully as garnishes, adding a pop of color and freshness to the dish.
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