Silky Lemon & Parmesan Spaghetti
A bright, glossy pasta that comes together with pantry staples in 20 minutes.
No cream, all silk. This lemon pasta relies on an emulsion of starchy pasta water, olive oil, and parmesan to coat every strand. It is sharp, savory, and endlessly comforting, the kind of thing you make when the fridge is bare but you still want something that feels like a treat.
Ingredients
Method
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Cook the pasta
Boil spaghetti in well-salted water until just shy of al dente. Reserve a full cup of pasta water before draining.
Build the sauce
Off the heat, toss hot pasta with olive oil, lemon zest and juice, parmesan, and a splash of pasta water. Toss vigorously until glossy.
Finish
Add more pasta water as needed to keep it silky. Finish with black pepper and parsley.
Cook's notes
- Take the pan off the heat before adding parmesan so it melts instead of clumping.
- The pasta water is the whole trick; do not skip reserving it.
Make it your own
- — Add sauteed asparagus or peas in spring.
- — Stir in a spoonful of ricotta for extra richness.
Common questions
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From our community
Weeknight lifesaver. Added peas and it was perfect.
