Pasta with lemon and butter

Serves 4 people

  • 2 to 4 lemons
  • Coarse salt
  • 1 pound of pasta – Most shapes will work. I often like long flat shapes such as linguine, fettuccine, or tagliolini.
  • 6 tablespoons of unsalted butter
  • Around 3 tablespoons of grated parmesan cheese, plus more for serving
  • Salt and black pepper
  1. Zest lemons. Be careful to avoid the bitter white pith.
  2. Put a large pot of water on the stove to boil and add the juice from the lemons. When the water boils, add a handful of coarse salt and cook the pasta.
  3. Meanwhile, melt the butter with the lemon zest in a skillet that is large enough to hold the pasta. The butter should foam, but not change color. Add a pinch of fine salt, but not too much as the cheese is salty.
  4. When the butter and lemon zest is foaming, drain and add the cooked pasta along with some of the pasta water.
  5. Add the grated parmesan and toss together over medium-high heat. Add more pasta water if necessary.
  6. Cook over medium-high heat for about 30 seconds while tossing until it becomes creamy.
  7. Plate and top with more grated parmesan cheese and black pepper.

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