Ingredients (~6 servings)
- Kosher salt
- 1/3 cup unsalted butter
- 3 garlic cloves, peeled and minced
- 1/4 cup olive oil
- Zest of 1 1/2 lemons
- 1/4 cup lemon juice (from about 1 1/2 lemons)
- 1 1/2 lbs pasta of choice
- 1 1/2 cups heavy cream
- 3/4 cup pasta water
- 1/2 cup grated Parmigiano-Reggiano
- Handful of Italian parsley, minced (for garnish)
Get Your Pasta Water Going
Bring a large pot of salted water to a boil.
The water should taste like seawater – this is what seasons the pasta itself.
Start the Lemon Butter Base
In a large skillet set over medium heat, add the butter.
When melted, add the minced garlic, olive oil, lemon zest, lemon juice, and a few pinches of salt.
Turn off the heat and turn your attention to the pasta.
Cook the Pasta Just Under Al Dente
Add the pasta to the boiling water and cook until about 1 minute under al dente.
Reserve about 1 cup of pasta water before draining – you’ll need this to make the sauce glossy.
The pasta will finish cooking in the sauce, so undercooking it slightly is key.
Build the Creamy Lemon Sauce
Turn the skillet back to medium heat.
Add the heavy cream and 3/4 cup pasta water to the lemon butter mixture.
Cook on a simmer for ~3 minutes until the sauce thickens enough to coat the back of a spoon.
Finish the Pasta in the Sauce
Add the drained pasta along with the Parmigiano-Reggiano to the skillet.
Mix vigorously with tongs for ~1 minute to ensure an even coating of sauce.
The starch from the pasta water and the cheese will help everything come together into a glossy sauce that clings to each piece.
If the sauce looks too thick, add more pasta water a splash at a time.
Plate it up and top with a sprinkling of Italian parsley and freshly cracked black pepper.
Lemon Pasta
Ingredients
Ingredients (~6 servings)
- Kosher salt
- 1/3 cup unsalted butter
- 3 garlic cloves peeled and minced
- 1/4 cup olive oil
- Zest of 1 1/2 lemons
- 1/4 cup lemon juice from about 1 1/2 lemons
- 1 1/2 lbs pasta of choice
- 1 1/2 cups heavy cream
- 3/4 cup pasta water
- 1/2 cup grated Parmigiano-Reggiano
- Handful of Italian parsley for garnish, minced
Instructions
- Bring a large pot of salted water to a boil.
- Melt butter in a large skillet over medium heat, then add garlic, olive oil, lemon zest, lemon juice, and salt. Turn off heat.
- Cook pasta in boiling water until 1 minute under al dente. Reserve 1 cup pasta water before draining.
- Turn skillet back to medium heat and add heavy cream and 3/4 cup pasta water to lemon butter mixture.
- Simmer for 3 minutes until sauce thickens enough to coat the back of a spoon.
- Add drained pasta and Parmigiano-Reggiano to skillet and toss vigorously for 1 minute until sauce is glossy and coats pasta evenly.
- Add more pasta water if sauce is too thick.
- Garnish with parsley and black pepper.
