Parmesan Lemon Pasta (Printable)

Creamy spaghetti with zesty lemon and rich Parmesan creates a bright Italian classic ready in 25 minutes.

# 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)

# How to Cook:

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 way the bright lemon cuts through the rich Parmesan creates this incredibly balanced sauce that feels indulgent yet light at the same time
  • It comes together in the time it takes to boil pasta, making it perfect for those weeknight moments when you want something special but do not have hours to spend cooking
02 -
  • The pasta water is not optional, it is actually what makes the cheese and oil come together into a proper sauce instead of separating into a greasy mess
  • Remove your pan from the heat when adding the lemon juice, otherwise the sauce can break and curdle on you
  • This dish waits for no one, so have your plates ready and serve it immediately while the sauce is at its silkiest
03 -
  • Room temperature butter and cream, if using, emulsify more easily than cold ingredients straight from the fridge
  • Zest your lemon before juicing it, otherwise you will make a mess and probably hurt yourself trying to zest a squishy lemon

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