Parmesan Lemon Pasta (Printer-Friendly)

Zesty lemon meets rich Parmesan in this quick 25-minute Italian pasta.

# 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 Steps:

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 Hints:

01 -
  • The sauce comes together in minutes using just pasta water and clever technique
  • Lemon cuts through the richness making it feel indulgent without being heavy
  • Ingredients you probably already have in your pantry right now
02 -
  • The pasta water is nonnegotiable because it is what makes the cheese emulsify into sauce instead of clumping
  • Grate your own Parmesan fresh because the anti caking agents in pre shredded cheese prevent proper melting
  • Add the lemon zest to the hot fats first to unlock its essential oils before adding the juice
03 -
  • Room temperature ingredients prevent the sauce from breaking or becoming grainy
  • Stir constantly when adding the cheese to prevent it from clumping into one solid mass

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