Description
A bright, silky Italian‑style pasta enriched with garlic, butter, lemon zest and juice, brought together by starchy pasta water and Parmesan—ready in under 20 minutes!
Ingredients
8 oz (about 225 g) spaghetti or linguine
3 Tbsp unsalted butter
1 Tbsp extra‑virgin olive oil
4–6 garlic cloves, minced (approx. 1½ Tbsp)
Zest of 1 lemon (≈ 2 Tbsp)
1–2 Tbsp fresh lemon juice (adjust to taste)
½ cup reserved pasta cooking water (plus more if needed)
½ cup freshly grated Parmigiano‑Reggiano (or Pecorino Romano mix)
Salt and freshly ground black pepper, to taste
Optional: pinch of crushed red pepper flakes
Garnish: chopped fresh parsley or basil
Instructions
Bring a large pot of heavily salted water to a boil. Cook pasta until al dente, reserving about ½ cup of starchy cooking water before draining.
Meanwhile, melt butter with olive oil in a large skillet over medium-low heat. Stir in minced garlic (and optional red pepper flakes) and cook until just fragrant, about 30–60 seconds—be careful not to burn the garlic.
Add lemon zest and a splash of reserved pasta water to the pan, stirring briefly to release citrus oils.
Add drained pasta into the skillet. Toss with about ¼ cup of reserved pasta water and half the cheese until the sauce clings to the noodles. Add more water if needed to loosen the sauce.
Off the heat, stir in lemon juice, remaining cheese, and chopped herbs. Season with salt and freshly ground black pepper to taste.
Serve immediately, garnished with extra cheese, lemon zest, and fresh parsley or basil. Add a light drizzle of good olive oil if desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
