Parmesan Lemon Pasta (Printable)

Creamy pasta with zesty lemon and Parmesan, ready in 25 minutes for a satisfying Italian meal.

# 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)

# 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 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 Advice:

01 -
  • The sauce comes together in minutes but tastes like something from a tiny Italian trattoria
  • Lemon cuts through the richness so you never feel weighed down afterward
  • Everything cooks in one pan which means minimal cleanup
02 -
  • The pasta water is not optional because it's the binding agent that creates a smooth emulsified sauce
  • Add the cheese off the heat or keep the flame very low to prevent the sauce from breaking and turning oily
  • Lemon zest loses potency quickly so grate it right before you need it for maximum flavor
03 -
  • Room temperature butter and cheese incorporate more smoothly than cold ingredients
  • Use a microplane for the lemon zest to avoid any bitter white pith

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