Parmesan Lemon Pasta (Printable)
Bright, creamy pasta with zesty lemon and rich Parmesan 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 Prepare:
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 Advice:
01 -
- It comes together in under 30 minutes but tastes like something from a proper Italian kitchen
- The bright lemon cuts through the richness making every bite feel light yet satisfying
02 -
- Pasta water is non negotiable here it creates the emulsion that makes sauce actually stick to the noodles
- Grate your cheese from a wedge pre grated stuff has anti caking agents that prevent proper melting
03 -
- Save more pasta water than you think you need you can always add more but you cannot take it back
- The sauce continues thickening off heat so stop adding pasta water while it still looks slightly loose