Start by placing your skillet over medium-high heat. Toss in the stick of unsalted butter and allow it to melt completely. Keep stirring occasionally to make sure it doesn’t brown. Once melted, the golden liquid is a beautiful base for your sauce.

Now, pour in the heavy cream, immediately whisking it with the melted butter. You want everything combined and creamy. No need to rush; take your time. This creamy blend is the foundation of the sauce!

Sprinkle in the salt and ground black pepper, whisking them in. This step is important. Trust me; it lays a foundational flavor that makes the sauce sing.

We’re getting to the good part! Slowly pour in the fresh lemon juice. Whisk quickly as you do this to ensure it mixes well. Nobody wants a curdled mess. Keep that creamy consistency!

Now comes the cheesy goodness! Sprinkle in about 2 ½ cups of shredded Parmesan cheese. Continue to whisk until the cheese melts and everything becomes thick and creamy. Your sauce will begin to look luxurious.

At this point, add roughly 1 tablespoon of lemon zest and the parsley flakes to the mixture. Stir it in for an added pop of flavor and freshness.

Add your already cooked pasta to the skillet with the sauce. Toss it all in, ensuring that each strand is coated in that heavenly sauce.

Now, off the heat, serve your Lemon Alfredo right away. Make it look fancy by topping each plate with a pinch of the remaining lemon zest, a little parsley, and a sprinkle of Parmesan cheese on top. It’s all about the details!