This bright, fresh Lemon Pasta combines bucatini with a creamy lemon sauce and then gets topped with crunchy breadcrumbs. It's ready in just 20 minutes, making it one of my favorite warmer weather comfort foods.
This recipe is inspired by a recipe that was in Cuisine at Home magazine. Many years ago a co-worker and her husband invited me over for dinner when I was in town on a business trip. She made a lemon pasta for dinner and I liked it so much I just had to have the recipe. As I often do, over time I put my own spin on it. Since it's become a favorite of mine for a light, yet slightly elegant weeknight dinner or easy side dish, I thought it was time to share it!
Want to add some protein? A bit of grilled chicken or some crab meat is a wonderful addition. Trying to get more veggies into your diet? Toss in some steamed broccoli or some artichoke hearts.
Ingredient Notes
- Panko Bread Crumbs: I generally use Whole Foods brand because I like the texture and the fact that they come in a resealable container. Just about any brand will work well. I use these instead of regular breadcrumbs about 95% of the time.
- White wine: I normally use Chardonnay in the sauce as that's my white of choice, but I've made the sauce with a variety of different white wines, including Sauvignon Blanc and it always turns out well so experiment with your favorite white wine.
- Creme Fraiche: This gives the sauce a nice creamy texture. Want some ideas for using up the rest of the creme fraiche? This Skillet Lemon Chicken and this Miso Glazed Cauliflower are two great options.
How to Make It
This is a really easy recipe but since it comes together quickly, planning is key!
- Zest + juice the lemons: Start by zesting THEN juicing your lemons. It's really hard to zest lemons after you juice them so don't skip this step! Measure out your other ingredients so you have them ready to go.
- Cook the pasta: Get your pasta water going. Add water to a large pot and bring it up to a slow boil. Once the water is boiling add salt and then the pasta.
- Make the breadcrumbs: These can go from golden brown to burnt quickly so I don't advise multi-tasking while they are cooking!
- Make the sauce: You start by sautéing the garlic. Then you'll whisk in the lemon juice, wine and cream. Add a bit of cremè fraîche and a touch of the pasta water to create a nice creamy sauce.
- Add the pasta: Add the pasta to the sauce and toss well to make sure all the noodles get coated.
Let's Talk about these Breadcrumbs
These breadcrumbs are to die for! They combine with the tangy lemon and nutty Parmesan cheese for a simple yet delightful pasta topping.
You can make them a day or two in advance if you like or make a double batch and toss them in salads or other pasta dishes.
More Notes from the Kitchen
- Don't forget to salt the water! Salt really brings out the flavor in food and can be a game-changer when it comes to taste. I recommend starting with about ½ tablespoon of salt per 4 cups (1 quart) of water. Start slow - you can always add more! Pasta like bucatini which cooks for longer will need less salt than something that's only in the water for a few minutes. Taste the water until you get an idea of how much salt you prefer.
- Cook your pasta just short of al dente. I like to cook my pasta for about a minute less than the package directions suggest. The pasta will continue to cook as it’s tossed with the lemon cream sauce, and you don’t want it to become mushy.
- Save some pasta water. In many situations, adding a bit of the starchy water is the key to achieving the perfect pasta sauce. I always recommend reserving some water when you drain your pasta. If you don't use it, just pour it down the drain later!
- Can you make it ahead of time? While this dish can be reheated it is really best when served right after making it so I don't recommend it as something you'll want to meal prep in advance.
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Creamy Lemon Pasta
Ingredients
- 8 ounces uncooked bucatini pasta
- ½ tablespoon kosher or sea salt
- 2 tablespoons olive oil, divided
- ¼ cup panko bread crumbs
- 2 tablespoons grated parmesan cheese
- 1 tablespoon lemon zest
- 1 clove garlic, minced
- 3 tablespoons fresh lemon juice
- ¼ cup white wine
- ¼ cup heavy cream
- 2 tablespoons creme fraiche
Instructions
- Cook the pasta. Fill a large pot with water and bring it to a slow boil. Add the salt and then the pasta. Cook until just slightly less than al dente. About 8-9 minutes.
- Make the breadcrumbs. Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add the breadcrumbs and stir to coat with oil. Cook for 4-5 minutes or until golden brown. Remove from pan to a small mixing bowl. Stir in the parmesan cheese and lemon zest.
- Saute the garlic. Reduce heat to medium-low and add another tablespoon of oil to the pan. Add the garlic and sauteé for 30 seconds.
- Make the sauce. Add the lemon juice, wine and cream to the pan. Whisk until smooth and then cook for two minutes, whisking constantly. Stir in the creme fraiche. Check the consistency of the sauce and add a small amount of pasta water (about a tablespoon to start). Stir to incorporate. Add the pasta to the sauce and cook for 1 minute, using tongs to toss the pasta with the sauce.
- Serve. Divide the pasta and sauce between two bowls. Top with a generous helping of breadcrumbs. Serve immediately.
Notes
- Keep a close eye on the breadcrumbs while they are cooking. They can go from golden brown to burnt very quickly.
- Using a small fork to stir the parmesan and lemon zest into the breadcrumbs works well.
This post was originally published in June 2019. It was updated in February 2026 with some new information and photos. No changes were made to the original recipe.
Betty Davies
I made this on the weekend and it was such a hit! Great flavor and super simple to make, will definitely be making it again!
Gloria
I am a pasta lover, and have not met a recipe I did not like (except for squid ink pasta). I have never tried pasta and lemon together. I love both, so this is going my to-make list.
Urban Foodie Kitchen
Squid ink pasta is definitely an acquired taste! 🙂
Chef Dennis
My tummy is growling right now and I am pretty sure that this Creamy Lemon Pasta will satisfy my hunger!
Allyssa
it does look creamy! Love this lemon pasta recipe and will surely try it! I'm so excited! Thank you so much for sharing this!
Sharon
The creamy simpleness of this lemon pasta makes it the perfect warm-weather side dish or main meal.
Leslie
Thanks for adding a wine pairing with this recipe! I always appreciate that ;). This creamy lemon pasta recipe is perfect!
Urban Foodie Kitchen
Thanks Leslie. I'll try to include wine pairings more often!
Kushigalu
Comfort food at its best. Love how creamy and delicious pasta is. Thanks for sharing.
Amy Casey
I definitely have a weakness for pasta. This creamy lemon pasta dish looks amazing. And the crispy little crunch on top is perfect.
Natalie
I think I never made lemon pasta before. Sounds very delicious. Quite refreshing and different from the usual pasta recipe. I will definitely make this. Can't wait.
Urban Foodie Kitchen
Enjoy!