Parmesan Lemon Pasta (Print version)

Zesty lemon meets creamy Parmesan in this quick Italian pasta, ready in 25 minutes.

# What you'll 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)

# How to make it:

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 suggestions:

01 -
  • It comes together in under 30 minutes but tastes like something from a restaurant
  • The bright lemon cuts through the richness making it impossible to stop eating
  • You probably have everything you need already in your pantry
02 -
  • The sauce will look thin at first but thickens as you toss it with the hot pasta
  • Work quickly once you add the pasta to the pan, the sauce emulsifies best while everything is hot
  • If your sauce breaks, add a splash more pasta water and keep tossing
03 -
  • Grate the Parmesan right before using for the best melting texture
  • Room temperature butter incorporates more smoothly than cold
  • Have everything measured and ready before you start cooking, the sauce comes together fast

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