Description
This simple and vibrant Lemon Pasta (Spaghetti Limone) is made with just four ingredients and comes together in 15 minutes. Featuring al dente spaghetti tossed in a rich, citrusy butter sauce with salty Parmesan, it’s a quick and elegant Italian-inspired dinner the whole family will love.
Ingredients
- 1 pound spaghetti
- 8 ounces Parmesan cheese, finely grated
- 2 lemons, juiced (save the halves)
- 1/2 cup grass-fed salted butter
- Sea salt, for pasta water
- 1/3 to 1/2 cup reserved pasta water (as needed for sauce)
Instructions
- Bring a large pot of water to a boil. Generously salt the water and cook spaghetti until al dente. Turn off the heat but do not strain the pasta.
- While pasta cooks, grate Parmesan cheese into a fine dust using the zesting side of a box grater and set aside.
- Using tongs, transfer the cooked pasta to a clean pot (no heat). The residual heat from the pasta will help finish the dish.
- Juice the lemons and remove any seeds. Add the lemon juice, lemon halves, and butter to the pot with the pasta. Stir vigorously until the butter is fully melted and coats the pasta.
- Add reserved pasta water, a little at a time (about 1/3 to 1/2 cup), to emulsify and create a smooth, creamy sauce.
- Plate pasta on warm plates. Drizzle with extra sauce and top with a generous handful of Parmesan cheese. Serve immediately.
Notes
- Use freshly grated Parmesan for the best texture and flavor.
- Do not rinse the pasta; the starch helps the sauce cling to the noodles.
- Adjust lemon juice to taste if you prefer a more or less citrus-forward flavor.
- Serve immediately as the sauce is best enjoyed fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 575
- Sugar: 3g
- Sodium: 732mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 66mg
