Description

A quick, creamy, and zesty pasta dish made with simple pantry staples like lemon, parmesan, and butter, using pasta water to create a silky sauce without heavy cream.

Ingredients

Scale

12 ounces (340 grams) dried spaghetti or linguine
1/2 cup (113 grams) unsalted butter
2 medium lemons (zested and juiced)
1 cup (100 grams) freshly grated Parmigiano-Reggiano cheese
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped
Salt and black pepper to taste
Reserved pasta water (about 1 cup)

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook until al dente (9-11 minutes). Reserve 1 cup of starchy pasta water before draining.
While pasta cooks, zest the lemons (yellow part only) and juice them. Mince the garlic.
In a large skillet over medium heat, melt the butter. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
Transfer the cooked pasta directly to the skillet using tongs. Add a splash of reserved pasta water and toss vigorously to combine.
Remove the pan from the heat. Immediately add the grated parmesan cheese and fresh lemon juice. Toss quickly and continuously until the cheese melts into a smooth, glossy sauce. Add more pasta water if needed for consistency.
Taste and adjust seasoning with black pepper and a pinch of salt if needed. Stir in chopped parsley.
Serve immediately while hot.

Notes

Do not rinse the pasta after draining. Ensure the pan is removed from heat before adding cheese to prevent clumping. If the sauce breaks, whisk in warm pasta water to re-emulsify. Pre-grated cheese should be avoided as anti-caking agents prevent smooth melting.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 plate
Calories: 450
Sugar: 2
Sodium: 600
Fat: 25
Saturated Fat: 15
Carbohydrates: 45
Fiber: 2
Protein: 15

Keywords: lemon pasta, parmesan pasta, quick dinner, weeknight meals, creamy pasta, easy recipes, gluten-free option, vegetarian