Parmesan Lemon Pasta (Printable)

Bright Italian pasta with zesty lemon and savory Parmesan

# Ingredient List:

→ Pasta

01 - 14 oz spaghetti or linguine

→ Sauce

02 - 1/2 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 - 1/4 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 1/4 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 the only option
  • The way the bright lemon cuts through the creamy Parmesan creates that restaurant-quality balance that seems impossible to achieve at home
02 -
  • The pasta water needs to be added gradually while tossing constantly, otherwise your sauce might separate into an oily mess
  • Remove the pan from heat completely before adding the Parmesan because high heat can cause the cheese to seize up into a grainy disaster
03 -
  • Use a microplane or zester for the lemon because it catches only the bright yellow part and leaves behind any bitter white pith
  • Invest in a block of Parmesan and grate it yourself because the flavor difference is honestly night and day

Return