Parmesan Lemon Pasta (Printable version)

Tender spaghetti in a bright, creamy sauce with fresh lemon zest and grated Parmesan. A quick 25-minute Italian-inspired meal.

# 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 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 -
  • The sauce comes together in the time it takes pasta to cook, making it perfect for weeknight emergencies
  • Lemon and Parmesan create that restaurant quality glossy coating without any cream
  • Each bite feels simultaneously light and indulgent, the kind of balance that keeps you coming back
02 -
  • The sauce tightens up quickly once it leaves the heat, so have everything ready and serve it immediately
  • If your sauce looks grainy or separated, whisk in another splash of pasta water and keep the pan moving
  • Cold cheese room temperature ingredients and starchy pasta water are what make the emulsion work
03 -
  • Room temperature butter and cheese create a smoother sauce than cold ingredients straight from the fridge
  • The pasta water should be cloudy with starch, that starch is what binds everything together

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