Creamy Lemon Pasta

As little as six ingredients; here's a super simple pasta to toss together. Bold, rich, creamy, lemony, buttery, coated noodles topped with fresh grated pecorino cheese and cracked black pepper. It's nothing short of dreamy!

Serves 2


2 tablespoons of butter

1/2 cup of heavy cream

1 lemon

8 oz of pasta (1/2 a container, I used Pastene's Italian Nidi)

Pecorino Cheese

Salt and Pepper


Bring a pot of water to a boil, add some salt and a bit of olive oil, before adding pasta. Meanwhile in a medium saucepan over medium heat add butter. When butter is melted stir in cream and turn to low, ensuring it won't burn. Add juice of one lemon. Add salt and pepper to taste. When pasta is al dente drain from water and add to cream. Toss pasta to evenly distribute sauce, plate, grate over as much cheese as desired, add more pepper, and serve.

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