This silky lemon-garlic creamy pasta is the definition of easy comfort food with a chef’s touch. Fresh basil keeps it bright, 35% cream (heavy cream) makes it lush, and a runny poached egg on top adds protein and that restaurant-style finish. It’s a fast weeknight pasta you can pull off in about 20 minutes—even faster if your water is already heating.

Lemon Garlic Creamy pasta (with Poached Egg)

Why you’ll love it

Big flavor, short list: Lemon + garlic + basil + Parmesan = bright, creamy, and balanced.
Ultra-creamy without fuss: The combo of cream and starchy pasta water gives a glossy sauce that clings.
Protein boost: A quick poached egg turns pasta into a satisfying meal (great post-workout).
North American pantry-friendly: Uses common ingredients you’ll find in Canada and the USA.

Ingredient notes

Fresh linguine – 400 g (about 14 oz). Fresh cooks in ~3 minutes; dried works too (cook to al dente).
Garlic – 3 cloves, ideally preserved in olive oil for a mellow flavor. Fresh is perfect too.
Lemon – Zest + juice of 1 medium lemon (about 2–3 tsp zest and 2–3 tbsp juice).
35% cream (heavy cream) – 200 ml (about ¾ cup + 1 tbsp). Lower-fat creams may split; heavy cream stays smooth.
Parmesan – 50 g finely grated (about ½ cup, packed). Freshly grated melts best.
Fresh basil – A generous handful of leaves.
Olive oil – 1 tbsp to bloom the garlic.
Eggs – 1 per serving for poaching (optional but highly recommended).
Salt & pepper – Season pasta water “like the sea”; add pepper to the sauce before cream per the method.

Pro tips before you start

Boil smart: Use well-salted water (about 1–1½ tbsp kosher salt per 5 L / 5 quarts). Save a ladle of pasta water.
Grate fine: A microplane or fine rasp helps Parmesan melt seamlessly.
Heat control: Keep the sauce gentle after adding cream—barely bubbling—to stay silky.
Poach with lemon: A splash of lemon juice helps whites set (a nice alternative to vinegar).

Step-by-step: Lemon Garlic Creamy Linguine

1) Prep

Finely grate 50 g (½ cup) Parmesan and keep it chilled.
Zest and juice 1 lemon; keep them separate.
Tear basil leaves just before using for maximum aroma.

2) Start the sauce

Heat a large skillet over medium-high. Add 1 tbsp olive oil.
Garlic: Sauté sliced garlic until just fragrant and lightly golden (don’t brown).
Zest: Add lemon zest; stir 10–15 seconds to bloom oils.

Juice + Pepper: Add lemon juice and a few grinds of black pepper; let it sizzle briefly to soften the acidity.
Cream: Lower heat to low and pour in 200 ml heavy cream. Simmer gently 1–2 minutes until slightly thickened.

Basil: Stir in the basil leaves to infuse while heat stays low. Taste, then season with a small pinch of salt (Parmesan will add more salt later).

3) Cook the pasta

In 5 L (5 quarts) of boiling, salted water, cook 400 g fresh linguine about 3 minutes (or dried to al dente).
Reserve 1 cup pasta water; drain (some starchy water clinging to noodles is perfect).

4) Emulsify and finish

Transfer pasta to the skillet with the creamy sauce.
Add Parmesan gradually, tossing until the sauce turns glossy and clings to the noodles. Adjust with splashes of pasta water as needed.
Taste and adjust salt and pepper. The goal is silky, lemony, and well-seasoned.

5) Poach the egg (optional)

Simmer water in a small pot; add a splash of lemon juice.
Crack an egg into a cup, swirl the water, and gently slide it in.
Poach ~2 minutes for set whites and a runny center. Lift with a slotted spoon and drain briefly on paper towel.

6) Plate

Twirl pasta into bowls for height.
Top with a poached egg, extra Parmesan, and a few torn basil leaves.
Crack the yolk so it merges into the sauce—pure luxury.

Substitutions & variations

Pasta: Spaghetti, fettuccine, or bucatini all work. For gluten-free, use your favorite GF long pasta.
Cream: For lighter versions, use evaporated milk (not traditional, but stable). Avoid low-fat milk—it may curdle with lemon.
Cheese: Pecorino Romano for a saltier, sharper bite; try half-and-half with Parmesan.
Herbs: Swap basil for parsley or tarragon. Add a pinch of chili flakes for gentle heat.
Protein: Skip the egg and add seared shrimp (see my Creamy Shrimp Pasta) or flaked salmon (Easy Salmon Pasta).
Extra lemon: Finish with an extra sprinkle of zest at the end if you love it bright.

What to serve with it

A crisp green salad with Caesar Dressing (No Mayo).
Parisian Potatoes or Authentic Belgian Fries for a bistro vibe.
Brunch twist: crown it with a second egg and add a spoon of Homemade Hollandaise on the side.
If you’re in a saucy mood, my Creamy Mushroom Steak Sauce is fantastic for the table.

Make-ahead, storage & reheating

Make-ahead: Grate Parmesan, zest/juice lemon, and wash basil up to 1 day ahead; keep covered and chilled.
Storage: Refrigerate pasta (without egg) in an airtight container up to 2 days.
Reheat: Add a splash of cream or milk in a skillet over low heat, tossing gently. Refresh with a squeeze of lemon.
Egg: Poach to order for best texture.

Troubleshooting

Sauce looks thin: Keep tossing over low heat and add a little more Parmesan; the starch + cheese will emulsify it.
Sauce too thick: Loosen with hot pasta water a few tablespoons at a time.
Curdling risk: Keep heat low after adding cream; avoid boiling. Heavy cream is much more stable than light cream.

FAQs

Can I switch to dried pasta?
Yes—use 340 g (12 oz) dried linguine or spaghetti. Cook to al dente per package times and reserve pasta water.

Is the poached egg required?
Optional, but it’s my favorite touch. The yolk enriches the sauce for a “restaurant” finish and adds protein.

Can I add chicken or shrimp?
Absolutely. Sear bite-size pieces first, set aside, then fold into the sauced pasta. For shrimp, see Creamy Shrimp Pasta for quick timing.

Will light cream work?
It can split with lemon. If you must, temper gently and keep the heat very low—or use heavy cream for best results.

No basil?
Use parsley, a touch of chives, or skip herbs and finish with extra zest and freshly cracked pepper.