Eggless Lemon Garlic Pasta
Bright, garlicky, and deeply satisfying, this pasta comes together in about the time it takes to boil a pot of water — making it one of those weeknight dinners that feels far more impressive than the effort involved. Six cloves of thinly sliced garlic go low and slow in good olive oil until they turn pale golden and fragrant, building a savory base that carries the whole dish. A splash of dry white wine goes in next, simmering down until the sharp edges mellow into something almost silky, before lemon zest and fresh lemon juice bring everything into sharp, sunny focus. A couple tablespoons of butter and a little reserved pasta water pull the sauce together into a glossy coating that clings to every strand of spaghetti. Because the richness here comes entirely from olive oil and butter rather than eggs or egg-based emulsifiers, this is a naturally egg-free dish with zero workarounds or substitutions needed. Finish it with a handful of roughly chopped flat-leaf parsley and optional Parmesan, and you have a bowl that serves four and tastes like something you'd order at a good Italian restaurant.
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Learn more →Ingredients
4 servings
- 12 oz dried spaghetti or linguine
- 1 tbsp kosher salt, for pasta water
- ¼ cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ cup dry white wine
- 1 tbsp lemon zest (from about 2 lemons)
- 3 tbsp fresh lemon juice
- 2 tbsp unsalted butter
- ¼ cup fresh flat-leaf parsley, roughly chopped
- salt and pepper, to taste
For serving
- ¼ cup grated parmesan cheese (optional)
- lemon wedges (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then add the pasta and cook, stirring occasionally, until al dente — tender with a slight resistance at the center, about 9–11 minutes. Reserve 1 cup of pasta cooking water before draining, then drain the pasta through a colander.
- 2
While the pasta cooks, heat the olive oil in a large (12-inch) skillet over medium-low heat. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is pale golden and fragrant, about 3–4 minutes — watch closely, as the slices can brown quickly.
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