When should I add lemon to cream sauce?

There's nothing quite like a creamy lemon sauce for pasta dishes! But if you've ever had a sauce separate on you, you know how nerve-racking it can be to add lemon juice to a sauce you've already worked so hard on. For best results, wait to add lemon juice until after a cream sauce has already thickened. Also, make sure you're using heavy cream (as opposed to milk, which has less fat and is more prone to separating when acid is added). If you're worried about curdling, you can also add the lemon juice in stages. (For example, add a bit of lemon to the softened garlic; let it reduce a bit before adding the cream. Add another splash of lemon once cream has thickened; add remaining juice when you mix the sauce into the pasta.)

Can I make this pasta dairy-free?

Yes! For dairy-free lemon cream pasta, we recommend replacing the butter with olive oil and using vegan cauliflower sauce instead of cream. You can swap the parmesan for a scoop of nutritional yeast, or use your favorite dairy-free cheese.

Can I make this recipe vegetarian?

Yes! For a vegetarian pasta, omit the bacon (add an extra Tablespoon of butter when you make the sauce to replace the bacon fat called for in the recipe). Also, be sure to use a parmesan cheese made without rennet for the creamy lemon pasta sauce.

What kind of pasta should I use for this recipe?

In The Seasonal Family Almanac , Emma and Jana recommend using bowtie pasta to make this lemon garlic pasta recipe extra kid-friendly, so that's what we used here! But this recipe is excellent with just about any pasta shape. Linguine, fettuccine, orzo, tortellini, ravioli, penne, rigatoni, macaroni, and even spaghetti will work here.

Can I use milk instead of cream in the sauce?

We don't recommend just swapping milk for the heavy cream here, as milk won't thicken like cream does. If you don't want to use heavy cream, you can use half and half (it won't thicken as much, but it will still taste good!) or swap the cream for our dairy-free cauliflower purée for a lighter option. You can replace up to 1/4 of the heavy cream in this recipe with a lighter liquid - like milk, chicken stock, parmesan broth , or white wine - without sacrificing too much thickness (just make sure that the sauce is still almost entirely heavy cream to ensure it thickens properly!) If you absolutely want to use milk in place of the cream, we recommend adding a flour-and-butter roux before adding the milk (the roux will help the sauce thicken if you omit the cream!) You can see a similar roux in action in recipes like our mushroom sauce without cream , creamy chicken spinach pasta , spinach gnocchi , and rosemary mac and cheese .

Creamy Lemon Pasta with Peas and Bacon

Description

This easy, creamy lemon pasta features peas and crispy bacon in a rich parmesan sauce.

Ingredients

Scale

Kosher salt to taste
1 pound pasta (we used farfalle)
1 1/2 cups frozen peas
3 Tablespoons unsalted butter, divided
5 strips thick-cut bacon, diced
4 garlic cloves, minced
1 1/2 cups heavy cream
Zest and juice of 1 lemon
1/2 to 1 cup finely grated Parmigiano-Reggiano cheese, plus extra for garnish

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Instructions

Cook the pasta and peas:

Fill a large pot with water and bring to a boil. Salt generously, then add pasta and cook, stirring occasionally, until it’s 1-2 minutes less than al dente.
Add the peas and stir to combine. Use a measuring cup to reserve ½ cup of the starchy pasta water, then drain the pasta and peas and return them to the pot.
Stir 1 Tablespoon of the butter into the drained pasta to prevent it from sticking, then set it aside.

Cook the bacon:

Heat a large, sturdy skillet over medium heat. Add the diced bacon and cook, stirring occasionally, for 8-10 minutes until the pieces are browned and crispy. Use a slotted spoon to transfer crispy bacon to a paper towel lined plate, then set aside.
Turn off the heat, then carefully spoon out all but 1 Tablespoon of the remaining bacon fat.

Build the sauce:

Add the remaining 2 Tablespoons of butter to the pan with the remaining bacon fat, then turn the heat back to medium. Stir until the butter is melted (it might look a little foamy as it mixes with the bacon fat - that’s ok!), then add the garlic. Sauté, stirring constantly, for about 1 minute. Tip: Watch the butter closely; if it begins to brown or burn, lower the heat.
Slowly add heavy cream to pan, stirring constantly to incorporate as you pour. Bring to a low simmer and cook for 5-8 minutes, until cream has thickened.
Add half of the lemon juice and lemon zest to sauce; stir to combine. (Save the rest of the lemon components for later!)
Add the reserved pasta water to the cream sauce a little at a time, letting the sauce come back to a low simmer between each addition. Continue until all the pasta water has been added.

Assemble and Serve:

Pour the sauce into the pot with the pasta and peas. Add Parmigianno-Reggiano cheese and remaining lemon juice; stir to combine. Taste pasta and add salt as needed.
Transfer pasta to a serving bowl. Garnish with crispy bacon pieces, extra parmesan, and remaining lemon zest. Serve immediately.

Notes

Additions and Substitutions. Swap the heavy cream for half and half (it may not thicken quite as much, but it'll still taste good!) or use our favorite Magic Cauliflower Cream sauce (you can also try our Instant Pot Cauliflower Cream if you're in a hurry!) Add extra veggies (broccoli, cauliflower, grilled corn, halved cherry tomatoes, zucchini, roasted butternut squash, spinach, kale, and asparagus are all good here). Use sharp white cheddar cheese, goat cheese, havarti, or fontina in place of some or all of the parmesan. Add extra protein (salmon, chicken, shrimp, lobster).

Store cooled leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, mix pasta with a splash of heavy cream. In the microwave, heat in 1 minute increments until warm. On the stovetop, reheat over medium heat, stirring occasionally, for 5 to 8 minutes until warm.

Recipe adapted from The Seasonal Family Almanac. Shared with permission.

Keywords: date night, cream sauce, bowtie pasta