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The Famous 4-Ingredient Creamy Lemon Spaghetti

This pasta is bright, silky, and exactly the kind of low-effort dinner I want to make on repeat.

By Dishora Editorial Team|Published on February 12, 2026
Editorial Note: This recipe review is independently produced by the Dishora editorial team, inspired by Giada De Laurentiis's published cooking methods. Dishora is not affiliated with, sponsored by, or officially endorsed by Giada De Laurentiis.
Creamy 4-Ingredient Lemon Spaghetti with mascarpone and parmesan
D
TEST KITCHENTested & Perfected
Credit: Dishora Culinary Studio

Inspired by Italian culinary tradition and Giada De Laurentiis's popular lemon spaghetti technique, this 4-ingredient pasta highlights the simple elegance of weeknight pantry cooking.

This recipe for Lemon Spaghetti calls for four core ingredients (spaghetti, mascarpone, Parmigiano Reggiano, and fresh lemon) plus salt, pepper, and olive oil, coming together into a rich yet vibrant dinner.

Ingredients for Giada's Lemon Spaghetti: spaghetti, mascarpone, lemon, parmesan, basil
Photo & Styling: Dishora Studio / Meghan Splawn

How I Make Giada's Creamy Lemon Pasta

I keep spaghetti in my pantry, Parmesan in the refrigerator, and a lemon on the counter, so the only special ingredient I needed was mascarpone. In her recipe, Giada also calls for salt for the pasta water, olive oil to coat the pasta, plus black pepper and basil, which are optional to garnish the pasta.

While the pasta cooks in a large pot of salted water, I grated the zest off a lemon and then juiced it, which is a brilliant way to get both the vibrant color and tart sweetness from the fruit. Once the pasta was done, I moved it to a pan with some of the pasta water, then spooned in the mascarpone and cooked for just a few minutes before adding the Parmesan. Off the heat, I added a tablespoon of the lemon juice, and garnished the pan with lemon zest, more Parmesan, and basil before serving.

The finished pasta is somehow cozy and creamy without being heavy. The bright lemon and pepper will keep you coming back, bite after bite!

Tossing spaghetti in a skillet with mascarpone, lemon zest, and parmesan
Photo & Styling: Dishora Studio / Meghan Splawn

Tips for Making Lemon Spaghetti

Based on classic Italian lemon pasta methods and Giada De Laurentiis's published techniques, here are key tips to achieve a velvety, well-emulsified sauce:

  • Use a tall pot for long pasta like spaghetti. Longer pasta shapes need more water and room to move around to cook to al dente, so use a taller, narrower pot for boiling the pasta here.
  • Use a lot of salt for that pasta water. “It is the first time you add flavor to the pasta,” says Giada, and she adds a hefty three tablespoons of kosher salt for big pots of pasta water.
  • Skip the strainer for draining. Use tongs to move the cooked pasta from the boiling water to the pan where you'll make the sauce. It saves you a dirty dish and brings some of the pasta's starchy water into your pan, a vital component of thickening the sauce.
  • Save the olive oil for finishing the pasta, not boiling it. Giada includes directions for coating the pasta in oil if you prefer to drain it, but also encourages you to finish each serving of pasta with a little bit of olive oil to add richness.

However you tune in to the Olympics, let it be with a bowl of this simple, creamy, and light lemon pasta!

AUTHENTIC RECIPE

Giada De Laurentiis' 4-Ingredient Lemon Spaghetti

⏱ Prep: 5 mins•⏱ Cook: 15 mins•⏱ Total: 20 mins
Yield: 4 Servings
Scale:

Ingredients(Click to check off items)

  • 1 lb spaghetti (or linguine)
  • 3 tbsp kosher salt (for the pasta cooking water)
  • 8 oz mascarpone cheese, at room temperature
  • 1 cup Parmigiano Reggiano, freshly grated (plus more for serving)
  • 1 large fresh lemon, zested and juiced (about 2-3 tbsp juice)
  • 2 tbsp extra virgin olive oil (to finish)
  • 0.5 tsp freshly cracked black pepper
  • 0.25 cup fresh basil leaves, torn for garnish

Instructions

  1. Step 1: Boil Pasta & Reserve LiquidBring a tall, large pot of water to a rolling boil. Add 3 tablespoons of kosher salt. Cook the spaghetti until al dente (about 8-9 minutes). Do not drain into a sink!
  2. Step 2: Emulsify MascarponeUsing tongs, transfer hot cooked spaghetti directly from the boiling water into a large skillet over low heat, bringing some starchy cooking water along. Spoon in the mascarpone cheese and toss vigorously for 1-2 minutes until smooth and creamy.
  3. Step 3: Add Lemon & ParmesanRemove skillet from heat. Stir in grated Parmigiano Reggiano and fresh lemon juice until a silky sauce coats every strand of pasta.
  4. Step 4: Garnish & FinishDrizzle with extra virgin olive oil. Garnish with fresh lemon zest, cracked black pepper, more Parmesan, and torn fresh basil leaves. Serve immediately while piping hot.

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