Spaghetti with lemon and parsley alfredo sauce

Spaghetti with lemon and parsley alfredo sauce

5 mins Prep · 10 mins Cook

Salt pasta water generously. Italians say that pasta water should taste like the ocean

Created by Spinneys
Prep time 5 minutes
Cook time 10 minutes
Serves 4
Cuisine Italian
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 624
Fat 24.7g
Saturates 13.2g
Protein 23.1g
Carbs 78g
Sugars 4.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Bring a large pot of salted water to a boil and add the spaghetti. Cook according to package instructions until al dente.


Finely chop a handful parsley. Zest and juice 1 lemon.


Heat the cheese alfredo sauce in a saucepan. Add the parsley, lemon zest and juice to the sauce. Season generously with black pepper. Add the cream and 4 tablespoons of the pasta water to the sauce and mix well. The alfredo sauce should be quite liquid in consistency.


Drain the pasta (don’t rinse) and add to the sauce. Toss through to coat.


Grate the Parmigiano Reggiano. Zest the lemon. Finely chop the parsley.


Sprinkle the cheese and lemon zest over the spaghetti. Finish with finely chopped parsley and serve immediately.