Parmesan Lemon Pasta (Print Page)

Zesty lemon and savory Parmesan create a bright, creamy coating for perfectly cooked pasta in this quick 25-minute Italian-inspired dish.

# What You Need:

→ Pasta

01 - 14 oz spaghetti or linguine

→ Sauce

02 - ½ cup freshly grated Parmesan cheese
03 - 2 tbsp unsalted butter
04 - 2 tbsp extra-virgin olive oil
05 - Zest of 1 large lemon
06 - Juice of 1 large lemon (about 3 tbsp)
07 - 2 garlic cloves, finely minced
08 - ¼ cup pasta cooking water (reserved)

→ Garnishes

09 - Freshly ground black pepper, to taste
10 - Sea salt, to taste
11 - Extra Parmesan cheese, for serving
12 - Chopped fresh parsley or basil (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ¼ cup of the pasta water before draining.
02 - While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Stir in the lemon zest and juice, allowing the mixture to warm through for about 30 seconds.
04 - Add the drained pasta to the skillet and toss to coat. Gradually add the grated Parmesan, stirring constantly. Pour in the reserved pasta water little by little, mixing until the sauce becomes creamy and clings to the pasta.
05 - Season with salt and freshly ground black pepper to taste.
06 - Serve immediately, topped with extra Parmesan and fresh herbs if desired.

# Expert Tips:

01 -
  • It comes together in 25 minutes but tastes like something from a proper Italian restaurant
  • The sauce clings perfectly to every strand without any heavy cream or flour
02 -
  • The pasta water is absolutely crucial and cannot be skipped or the sauce will not cling properly
  • Grate your cheese fresh from a block because pre grated has anti caking agents that prevent melting
03 -
  • Use a microplane or fine grater for the lemon zest to avoid any bitter white pith
  • Room temperature butter incorporates more smoothly into the sauce than cold butter

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