Parmesan Lemon Pasta (Printable Version)

A bright Italian pasta combining zesty lemon with savory Parmesan in a creamy sauce. Ready in 25 minutes.

# Ingredient List:

→ 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)

# How to Make:

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 bright lemon cuts through the richness making each bite impossibly fresh
  • It comes together in under 30 minutes but tastes like a restaurant dish
  • You probably have everything in your kitchen right now
02 -
  • The pasta water is absolutely essential because without it, the sauce will separate into an oily mess instead of becoming creamy
  • Add the cheese off the heat if possible, because high heat can make Parmesan grainy and tough instead of smooth
03 -
  • Room temperature butter and cheese incorporate more smoothly into the sauce
  • Use a microplane for the lemon zest to avoid bitter white pith

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