Stanley Tucci’s Creamy Lemon Recipe
This Stanley Tucci’s Creamy Lemon Recipe blends pasta, cream, butter, lemon juice, and cheese into a silky, bright, and comforting Italian-style meal.
Equipment
- Large pot for boiling pasta
- Medium saucepan or skillet
- Wooden spoon or silicone spatula
- Zester or fine grater
- Citrus juicer (optional but helpful)
- Measuring cups and spoons.
- Tongs (for tossing pasta)
Ingredients
- 200 g spaghetti or linguine
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1 tablespoon olive oil
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup grated Parmesan cheese
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 2 tablespoons pasta water reserved
- 1 tablespoon fresh parsley optional, for garnish
Instructions
Step 1: Cook the pasta
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve about ½ cup of pasta water before draining.
Step 2: Start the sauce
- In a skillet, melt butter with olive oil over medium heat. Once melted, pour in the heavy cream and stir gently.
Step 3: Add lemon flavor
- Stir in the lemon zest and lemon juice. Let it simmer lightly for 2–3 minutes. The aroma at this stage is absolutely beautiful—fresh and buttery.
Step 4: Add cheese
- Lower the heat and mix in the grated Parmesan cheese. Stir continuously until the sauce becomes smooth and slightly thickened.
Step 5: Combine pasta and sauce
- Add the cooked pasta directly into the sauce. Toss well using tongs, adding a splash of reserved pasta water to loosen and emulsify the sauce.
Step 6: Season and finish
- Add salt and black pepper. Toss again until the pasta is fully coated and glossy.
Step 7: Serve immediately
- Plate the pasta, garnish with parsley and extra Parmesan if desired, and serve warm.