Giada De Laurentiis's 4-Ingredient Dinner: Creamy Mascarpone Lemon Spaghetti
Bright fresh lemon juice and zest, rich Italian mascarpone, and sharp Parmigiano Reggiano emulsify with starchy pasta water in under 20 minutes.
- Only 4 core ingredients: No cream, no flour roux, and no complicated emulsification.
- Ready in 20 minutes: The sauce comes together in the skillet while the pasta boils.
- Light yet deeply comforting: Mascarpone provides luxurious body without the heaviness of heavy cream.
I was skeptical when I first heard about this dish. Could pasta with lemon juice and mascarpone really feel like a complete dinner? One bite convinced me. The bright acidity of the fresh lemon cuts through the sweet, milky richness of the mascarpone.
The secret is keeping some of the hot, starchy cooking water: as you toss the pasta in the skillet, the starch and cheese form a glossy pan sauce that coats every strand.
Giada De Laurentiis's 4-Ingredient Dinner: Creamy Mascarpone Lemon Spaghetti
When Giada De Laurentiis first demonstrated her signature Lemon Spaghetti on television, home cooks across the country were shocked by how simple it was. Four core ingredients—spaghetti, room-temperature mascarpone cheese, fresh lemons, and freshly grated Parmigiano Reggiano—combine into a velvety, luscious sauce that tastes like sunshine on a plate.
Ingredients
- 1 lb (450g) spaghetti or linguine
- 3 tbsp kosher salt (for boiling the pasta water)
- 8 oz (225g) mascarpone cheese, at room temperature
- 1 cup Parmigiano Reggiano, freshly grated (plus extra for serving)
- 1 large fresh lemon, zested and juiced (about 3 tbsp juice)
- 2 tbsp extra virgin olive oil
- 1/2 tsp freshly cracked black pepper
- 1/4 cup fresh basil leaves, gently torn
Directions
Boil Pasta in Salted Water
Bring a large pot of water to a rolling boil with 3 tablespoons of kosher salt. Cook spaghetti according to package directions until al dente (about 8-9 minutes). Do not drain into a colander!
Emulsify Mascarpone
In a wide skillet or serving bowl, whisk mascarpone with lemon juice and 1/3 cup of the hot pasta water until creamy and smooth.
Toss Hot Pasta
Using tongs, transfer hot pasta directly from the boiling water into the skillet. Toss vigorously for 1-2 minutes, adding more pasta water as needed until a glossy sauce clings to the noodles.
Finish with Cheese & Basil
Remove skillet from heat. Fold in grated Parmigiano Reggiano, lemon zest, olive oil, and black pepper. Garnish with torn basil and serve immediately.
💡 CHEF'S PRO TIPS
- Make sure the mascarpone is at room temperature so it melts effortlessly without curdling.
- Always grate fresh Parmigiano Reggiano from a block; pre-shredded cheese contains anti-caking starches that prevent a smooth sauce.
Nutrition Facts
Per ServingCommunity Reviews & Ratings
1 cooks have shared their thoughts on this recipe
This is hands-down the easiest pasta I've ever made. The lemon zest gives it such incredible aroma!