The Easy Lemon Butter Pasta Recipe

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The Easy Lemon Butter Pasta  

 






Master the elegant, vibrant simplicity of a classic Italian lemon emulsion. By combining hot, starchy pasta water with fresh lemon juice and butter, you create a remarkably glossy, bright sauce that flawlessly coats the noodles without feeling heavy or greasy.

Ingredients

  • The Delicate Canvas: 1 pound dry spaghetti or linguine.

  • The Bright Emulsion: ½ cup (1 stick) unsalted butter (cut into tablespoons) and ½ cup freshly squeezed lemon juice (about 3 lemons).

  • The Aromatic Lift: 1 tbsp freshly grated lemon zest.

  • The Sharp Melt: 1 cup freshly grated Parmigiano-Reggiano cheese.

  • The Essential Liquid: 1 cup reserved starchy pasta water.

  • The Fresh Finish: ¼ cup finely chopped fresh basil or parsley, and heavily cracked black pepper.

Instructions

  1. The Pasta Boil: Drop the spaghetti into a large pot of boiling, heavily salted water. Cook until strictly al dente. Crucial step: Reserve 1 full cup of the starchy pasta water before draining the noodles.

  2. The Butter Melt: In a large, deep skillet over medium-low heat, melt half of the butter (4 tablespoons).

  3. The Acidic Splash: Pour the fresh lemon juice and exactly ½ cup of the reserved hot pasta water directly into the melted butter. Whisk continuously for 60 seconds to form a cloudy, unified liquid base.

  4. The Starch Integration: Dump the hot, drained pasta directly into the skillet. Toss vigorously using tongs. Turn the heat to low and add the remaining 4 tablespoons of butter, the lemon zest, and the grated Parmesan.

  5. The Vigorous Toss: Toss the pasta aggressively until the cheese and butter melt into a flawlessly smooth, glossy sauce. If it appears dry, splash in a little more pasta water. Remove from heat, garnish heavily with fresh herbs and black pepper, and serve immediately. 

 

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