Save There's something about the smell of butter and lemon hitting a hot pan that makes you stop whatever you're doing. I learned that lesson one Tuesday evening when I threw together this creamy dill pasta on impulse, nothing fancy planned, just ingredients I had lingering in the fridge. The first bite surprised me—it was bright and silky at the same time, the kind of dish that tastes like it took hours but honestly comes together while you're still setting the table. That's when it clicked: sometimes the simplest combinations are the ones that stick with you.
I made this for my sister when she came over after a long week, nothing elaborate, just comfort. She took one fork-twirl of pasta and looked at me like I'd been holding out on her. We ended up eating by the window watching the light change, barely talking, just enjoying something that tasted effortless but felt thoughtful. It became her go-to request, which still makes me smile.
Ingredients
- Pasta (350g, any shape): Fettuccine holds the sauce beautifully, but linguine or penne work just as well—pick what feels right for your mood.
- Unsalted butter (2 tbsp): This is your flavor foundation, so don't skimp on quality here.
- Garlic (2 cloves, minced): Fresh is non-negotiable; it blooms in the butter and becomes the backbone of the sauce.
- Lemon zest (from 1 lemon): The zest matters more than the juice—those oils give you brightness that bottled lemon can't.
- Heavy cream (200ml): Cold cream straight from the fridge makes this step easier; it won't break when it hits the pan.
- Fresh lemon juice (2 tbsp): Squeeze it right before you need it to preserve that sharp, clean edge.
- Dijon mustard (1 tsp): A small amount acts like an emulsifier and deepens the flavor—trust me on this.
- Salt and pepper: Season as you go, not all at once; your palate will thank you.
- Parmesan cheese (40g, grated): Freshly grated melts into the sauce like silk; pre-shredded cheese gets chalky.
- Fresh dill (3 tbsp, chopped): This is what makes it special—add it at the end so it stays bright and herbaceous.
- Peas (1 cup, optional): A handful of frozen peas adds sweetness and texture without extra work.
- Smoked salmon (150g, optional): If you use it, flake it gently and scatter it on top so each bite gets a chance to shine.
Instructions
- Get the pasta started:
- Bring salted water to a rolling boil—salt it like you're seasoning soup. Add pasta and cook until just tender but still with a tiny bit of resistance when you bite it. Fish out half a cup of the starchy cooking water before you drain everything; that liquid is liquid gold for adjusting your sauce later.
- Build the sauce base:
- Melt butter in a large skillet over medium heat, then add the minced garlic and lemon zest. Let it sizzle for about a minute; you'll know it's ready when the aroma hits you and the garlic looks pale and fragrant, not brown.
- Create the cream:
- Pour in the cold heavy cream along with lemon juice and Dijon mustard. Turn the heat to medium-low and let everything simmer gently for 2 to 3 minutes—you're looking for the edges to thicken slightly, not a rolling boil.
- Bring in the richness:
- Add grated Parmesan, salt, and pepper, stirring until the cheese dissolves into the sauce and everything looks smooth and cohesive. Taste it here; this is your moment to adjust before the pasta goes in.
- Marry the pasta and sauce:
- Add your drained pasta directly to the skillet and toss everything together gently. If the sauce seems thick, add some of that reserved pasta water a splash at a time until you reach that silky, coat-everything consistency.
- Finish with freshness:
- Stir in the chopped dill and peas if you're using them, tossing until everything is warm and well mixed. Taste one more time and adjust seasoning if needed, then serve immediately while everything is still steaming.
Save My favorite moment with this dish happened when my neighbor stopped by as I was plating it, caught a whiff, and ended up staying for dinner. No fancy invitation, no preparation—just the kind of meal that makes someone feel welcomed in the simplest way. That's what I love about recipes like this: they're elegant enough to feel special but easy enough to share without stress.
Why This Combination Works
Dill and lemon are a classic pairing for a reason; together they create a brightness that keeps cream from feeling heavy. The Dijon mustard adds a subtle depth that most people won't identify but everyone will notice—it pulls everything into focus. Pasta's starch thickens the cream naturally, so you don't need cornstarch or flour, which keeps the sauce tasting pure and refined.
Variations to Keep It Interesting
Once you nail the base sauce, you can play with additions without losing what makes it special. Sautéed mushrooms add earthiness, fresh peas bring sweetness, and asparagus tips give you something tender to bite through. If smoked salmon appeals to you, add it as a garnish on top rather than cooking it in; that way it stays delicate and doesn't overpower the dill.
How to Make It Your Own
The magic here is simplicity, so respect that and let quality ingredients shine. If you prefer a lighter sauce, swap in half-and-half or even a splash of whole milk mixed with cream. Keep a wedge of fresh lemon nearby at the table so people can squeeze extra brightness into their bowls if they want it.
- Cook the pasta one minute under al dente if you're nervous about texture; it keeps cooking slightly in the warm sauce.
- Grate Parmesan fresh from a block rather than using pre-shredded cheese, which contains anti-caking agents that cloud the sauce.
- Serve this dish the moment it's plated—it tastes best when the pasta is still steaming and the dill is at its most fragrant.
Save This is the kind of recipe that reminds you why you love cooking in the first place—quick, honest, and endlessly satisfying. Make it once and it becomes a trusted friend you return to again and again.
Recipe FAQ
- → What type of pasta works best for this dish?
Long strands like fettuccine, linguine, or penne provide the best texture and coating for the creamy sauce.
- → Can I substitute the heavy cream?
Using half-and-half creates a lighter sauce, though it will be less rich and velvety than heavy cream.
- → How can I add more vegetables?
Incorporate sautéed mushrooms, asparagus, or peas to add texture and color to the dish.
- → Is it necessary to reserve pasta water?
Yes, reserved pasta water helps loosen and bind the sauce for a silky consistency.
- → What proteins complement this pasta well?
Smoked salmon can be flaked in for a smoky flavor, or it can be served as a side for added protein.
- → How should I adjust seasoning?
Taste before serving and add salt or pepper as needed to balance the creaminess and acidity.