This elegant yet effortless pasta dish combines al dente spaghetti with rich butter, fresh lemon, and aged Parmesan cheese to create a silky, restaurant-quality meal that proves simplicity is the ultimate sophistication.
Recipe Details
Ingredients
- 450g spaghetti or linguine
- 115g unsalted butter
- 2 large fresh lemons, zested and juiced
- 150g Parmigiano-Reggiano cheese, freshly grated
Instructions
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Bring a large pot of salted water to a boil. Cook 450g spaghetti or linguine according to package directions until al dente. Reserve 240ml (1 cup) pasta cooking water before draining.
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While pasta cooks, zest 2 large fresh lemons to get about 15ml (1 tbsp) zest, then juice to get 60ml (1/4 cup) juice.
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In the same pot used for pasta, melt 115g unsalted butter over medium-low heat. Add lemon zest and cook for 30 seconds until fragrant.
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Add drained pasta to the pot with butter and toss to coat. Remove from heat.
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Add 150g Parmigiano-Reggiano cheese and lemon juice, tossing constantly. Add pasta water 60ml (1/4 cup) at a time until sauce is creamy and coats the pasta.
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Serve immediately in warmed bowls with additional cheese and freshly ground black pepper.
Tips
Pasta Water: The starchy pasta water is crucial for creating a silky sauce. Don't skip reserving it before draining.
Cheese Quality: Use only freshly grated Parmigiano-Reggiano for the best flavor and melting. Pre-grated cheese won't create the same creamy texture.
Temperature Control: Keep heat low when adding cheese to prevent it from clumping or becoming stringy.
Timing: Work quickly once the pasta is drained - the residual heat helps create the creamy sauce.
Lemon Balance: Fresh lemon juice brightens the rich butter and cheese. Adjust to taste - you want it noticeable but not overpowering.
Serving Temperature: Serve immediately in warmed bowls to keep the sauce from breaking or becoming thick.