Silky lemon-and-Parmesan sauce tossed with pasta and fresh herbs.
CBy chef_t
Servings
4
400 g Spaghetti
2 tbsp Kosher salt (for pasta water)
4 tbsp Unsalted butter
2 clove Garlic
2 piece Lemons
1.5 cup Parmigiano-Reggiano, finely grated
2 tbsp Extra virgin olive oil
0.25 cup Fresh flat-leaf parsley, chopped
0.25 cup Fresh basil leaves, torn
1 tsp Freshly ground black pepper
0.25 tsp Red pepper flakes (optional)
Calories
416 kcal
Protein
14g
Carbs
29g
Fat
29g
Fiber
4g
Sugar
3g
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Prep
1. Bring a large pot with 4 L of water to a boil and add the kosher salt. Zest both lemons finely, then juice them to get about 6 tbsp of juice. Mince the garlic and finely grate the Parmigiano-Reggiano.
2 tbsp Kosher salt (for pasta water),
2 clove Garlic,
2 piece Lemons,
1.5 cup Parmigiano-Reggiano, finely grated
Cook Pasta
2. Cook the spaghetti in the boiling water until 1-2 minutes shy of the package time, so it is al dente. Reserve 1.5 cups of starchy pasta water, then drain without rinsing.
400 g Spaghetti
Build Sauce
3. While the pasta cooks, melt the butter with the olive oil in a large wide pan over medium-low heat. Add the garlic and red pepper flakes and cook gently for 30-60 seconds until fragrant but not browned. Add the lemon zest and black pepper, then pour in the lemon juice and 0.5 cup of pasta water and simmer for 1 minute.
4 tbsp Unsalted butter,
2 clove Garlic,
2 piece Lemons,
2 tbsp Extra virgin olive oil,
1 tsp Freshly ground black pepper,
0.2 tsp Red pepper flakes (optional)
4. Add the drained spaghetti to the pan and toss over medium-low heat for 1 minute, letting the pasta finish cooking in the sauce.
Finish and Serve
5. Remove the pan from the heat and add the Parmigiano-Reggiano in three handfuls, tossing vigorously after each and adding splashes of pasta water as needed until the sauce is silky and clings to the pasta without clumping.
1.5 cup Parmigiano-Reggiano, finely grated
6. Toss in the parsley and basil, taste and adjust with more salt, pepper, or a squeeze of lemon. Serve immediately in warm bowls with extra Parmigiano-Reggiano and a drizzle of olive oil.
2 tbsp Kosher salt (for pasta water),
2 piece Lemons,
1.5 cup Parmigiano-Reggiano, finely grated,
2 tbsp Extra virgin olive oil,
0.2 cup Fresh flat-leaf parsley, chopped,
0.2 cup Fresh basil leaves, torn,
1 tsp Freshly ground black pepper
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