Lemon Butter Pasta

Let's cook

1. 1

   Cook the pasta in less water

   Use a wide pan with just enough water to cover. Starchier water makes a far better emulsion.

   💡

   Starchy pasta water is the sauce here. Less water, more starch.

2. 2

   Melt butter with garlic

   Melt the butter in a wide skillet over medium-low heat with the sliced garlic and cook 2 minutes until pale gold, not brown.

3. 3

   Add zest off the heat

   Take the pan off the heat and add the lemon zest. Zest cooked in hot butter turns bitter.

4. 4

   Emulsify

   Add the drained pasta with a cup of pasta water and toss hard over medium heat. Add the parmesan in handfuls, tossing continuously, until glossy and thickened.

   💡

   Keep tossing. The emulsion only forms with constant movement — a still pan gives you buttery water.

5. 5

   Finish with juice

   Off the heat, add the lemon juice, parsley, and plenty of black pepper. Taste and add more lemon.

Nutrition & Safety