DESCRIPTION
Pasta bathed in a silky, creamy, lemony sauce makes a quick and simple-yet-satisfying dish.
Garnish with fresh basil or parsley before serving.
Ingredients
Units
Scale
- 1 lb. dried spaghetti
- 1/2 cup (1 stick) unsalted butter, cut into pats
- 2 Tbsp. extra virgin olive oil
- 2 lemons, zested
- 1 and 1/2 cup (about 3 oz.) freshly grated Parmesan cheese
- 1/4 tsp. black pepper
Instructions
- Cook pasta until al dente according to package directions. Reserve 1 cup of the pasta water.Â
- Drain the pasta and return it to same pot.
- Set the pot of drained pasta over medium-low heat and add the butter, olive oil, lemon zest, and ½ cup of the reserved pasta water (not all of it!). Toss until butter has melted.
- Add Parmesan and pepper and toss until cheese has melted and a creamy sauce has formed.
- Add remaining pasta water as needed, a little at a time, to thin the sauce, if desired. Serve warm.
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