Parmesan Lemon Pasta (Printable Version)
A bright and creamy pasta with zesty lemon and savory 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 -
- It comes together in the time it takes to boil water, making it perfect for those nights when takeout feels like too much effort but you still want something homemade
- The combination of zesty lemon and nutty Parmesan creates that restaurant quality silkiness that usually takes way more technique than this actually requires
02 -
- The pasta water isn't optional, it's literally what makes the sauce emulsify into something creamy instead of separating into oily puddles
- Grate your cheese fresh from a wedge, because the anti caking agents in pre grated cheese prevent it from melting properly into the sauce
03 -
- Zest your lemon before juicing it, because trying to zest a squeezed lemon is surprisingly difficult
- Room temperature ingredients come together more smoothly, so take the butter and cream out while you chop everything else