Parmesan Lemon Pasta (Print Version)

Creamy pasta with zesty lemon and Parmesan, ready in 25 minutes.

# 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. Serve immediately, topped with extra Parmesan and fresh herbs if desired.

# Expert Tips:

01 -
  • The way bright lemon cuts through rich Parmesan creates this incredibly addictive sauce that keeps you coming back for just one more bite
  • It comes together in the time it takes pasta to cook, making it perfect for those nights when you want something special but absolutely cannot deal with complicated steps
02 -
  • The pasta water has to be starchy and hot to work its magic, so don't drain it completely or let it sit while you finish the sauce
  • Your Parmesan needs to be freshly grated because the anti caking agents in pre grated cheese prevent it from melting into that smooth emulsion you want
03 -
  • Room temperature ingredients help everything come together smoothly, so take your butter and Parmesan out of the fridge before you start
  • Work quickly once you drain the pasta because the residual heat is what helps the cheese melt and emulsify properly

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