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Pasta al Limone

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Course Main Course
Cuisine Italian

Equipment

  • Large pot for pasta
  • Zester or grater
  • Medium skillet
  • Tongs or pasta fork
  • Cheese grater

Ingredients
  

  • 400 g spaghetti or any long pasta
  • 2 medium lemons zested and juiced
  • 100 g unsalted butter can use olive oil for a lighter version
  • 120 ml heavy cream optional, but adds richness
  • 100 g Parmesan cheese finely grated
  • Salt and freshly ground black pepper to taste
  • Fresh basil or parsley optional, for garnish

Instructions
 

  • Step 1: Boil the Pasta
  • Bring a large pot of salted water to a boil.
  • Add your pasta and cook it 1 minute less than package instructions. You want it al dente (firm to the bite), as it will cook further in the sauce. Tip: Save about 1 cup of the pasta water before draining!
  • Step 2: Make the Lemon Butter Sauce
  • While the pasta is cooking, heat a medium skillet over medium heat.
  • Add the butter to the pan and allow it to melt. If you’re using olive oil instead of butter, add it now.
  • Once the butter starts bubbling or the oil is shimmering, add the lemon zest. Stir for about 1 minute to release the aromatic oils.
  • Step 3: Bring It All Together
  • Stir in the lemon juice and about 60ml (1/4 cup) of the reserved pasta water. Tip: This will help create a glossy sauce that clings to the pasta.
  • If you want a creamy version, add the heavy cream at this point, and whisk it into the sauce. It should combine into a smooth, velvety texture.
  • Drain the pasta and toss it directly into the skillet with the sauce. Toss the pasta well to coat it, adding a little more pasta water if it looks too dry.
  • Step 4: Add Parmesan and Season
  • Lower the heat to low, and gradually sprinkle in the Parmesan cheese, stirring constantly. The cheese will melt into the sauce and thicken it beautifully.
  • Season with salt and pepper to taste.
  • Step 5: Garnish and Serve
  • Plate the pasta immediately and garnish with some fresh basil or parsley for extra color and flavor. You can add extra lemon zest on top for an added zing.