Create a bright, flavorful lemon Parmesan pasta where the cheese melts perfectly into a creamy sauce without clumping. This recipe captures the zest of fresh lemon balanced by rich Parmesan.
Author:Richard Langley
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Pasta
Method:Stovetop
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
1 pound pasta (spaghetti or linguine)
1/2 cup unsalted butter
1/4 cup olive oil
4 cloves garlic, minced
Zest of 2 large lemons
1/4 cup fresh lemon juice
1 cup heavy cream
1 1/2 cups freshly grated Parmesan cheese, plus more for serving
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 cup fresh parsley, chopped (for garnish)
Instructions
Cook pasta according to package directions until al dente. Reserve 1 1/2 cups of the starchy pasta water before draining.
While the pasta cooks, warm the butter and olive oil in a large skillet over medium heat.
Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
Stir in the lemon zest and cook for 30 seconds.
Pour in the heavy cream and lemon juice. Bring the mixture to a gentle simmer.
Reduce the heat to low. Slowly whisk in the grated Parmesan cheese, a little at a time, making sure it melts smoothly into the sauce.
Add salt and pepper. If the sauce seems too thick, whisk in some reserved pasta water, a few tablespoons at a time, until you reach a smooth, coating consistency.
Transfer the drained pasta directly into the skillet with the sauce. Toss quickly and continuously to coat the pasta evenly.
Serve immediately, garnished with extra Parmesan and fresh parsley.
Notes
Always use freshly grated Parmesan cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Keep the heat low when adding the cheese to prevent it from seizing or clumping.
The starch in the reserved pasta water is key to creating a glossy, emulsified sauce.