Ingredients
Pasta
- 8 ounces spaghetti
- 1 teaspoon kosher salt (for pasta water)
Sauce
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- Zest of one lemon
- Juice of one lemon
- 1/2 teaspoon kosher salt
- Dash of freshly ground black pepper
- 1/3 cup grated parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of water to a boil and add 1 teaspoon kosher salt. Add the spaghetti and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water for the sauce.
- Prepare the Sauce: While the pasta cooks, heat a large skillet over medium heat. Melt 4 tablespoons of unsalted butter, then add the minced garlic and lemon zest. Cook for about one minute until fragrant, being careful not to burn the garlic. Stir in the lemon juice, 1/2 cup of the reserved pasta water, 1/2 teaspoon kosher salt, and a dash of freshly ground black pepper. Whisk together to combine well.
- Toss Pasta in Sauce: Add the drained spaghetti directly into the skillet with the lemon sauce. Toss thoroughly to coat the pasta evenly. Sprinkle in 1/3 cup grated parmesan cheese and toss again to combine. If the pasta seems too sticky or dry, add more reserved pasta water a little at a time to achieve a smooth, silky sauce.
- Final Seasoning: Taste the pasta and adjust seasoning with additional salt and pepper as desired. Serve immediately for best flavor and texture.
Notes
- Use freshly grated parmesan cheese for the best flavor and texture.
- Reserve pasta water is important to adjust the sauce consistency.
- Lemon zest can be removed if you prefer a less intense lemon flavor, but it adds brightness.
- Be careful not to overcook the garlic to prevent bitterness.
- This pasta is best served fresh but can be stored in the refrigerator for up to 2 days; reheat gently.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
