Parmesan Lemon Pasta (Printer-friendly)

Bright, creamy pasta with zesty lemon and savory Parmesan cheese, ready in 25 minutes.

# What You 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 Make It:

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 Tips:

01 -
  • The way bright lemon cuts through rich Parmesan creates this incredible balance that keeps you coming back for seconds
  • It comes together in under 30 minutes but tastes like something from a proper Italian restaurant
02 -
  • The pasta water is non-negotiable, that starchy liquid is what transforms melted cheese into restaurant-quality sauce
  • Add your lemon juice off the heat or it can separate and turn bitter instead of staying bright and fresh
03 -
  • Room temperature ingredients incorporate more smoothly than cold ones straight from the fridge
  • Grate your Parmesan with a microplane for the finest texture that melts almost instantly

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