Description
This 4 Ingredient Lemon Pasta is a quick, bright, and creamy dish perfect for a light yet satisfying meal. Made with simple pantry staples including spaghetti, salted butter, fresh lemon, and parmesan cheese, it comes together in just 15 minutes. The sauce is beautifully emulsified by gradually melting cold butter into lemon-infused pasta water, creating a silky coating over al dente pasta. Fresh lemon zest and parmesan finish the dish with vibrant citrus notes and rich umami.
Ingredients
Pasta
- 8 oz (227 g) spaghetti
Sauce
- 1/4 cup (2 fl oz/59 ml) lemon juice plus zest from one lemon
- 1/2 cup (113 g) salted butter, cut into 8 equal pieces
- 1 cup (120 g) freshly grated parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of water to a boil. Optionally add a pinch of salt, though the salted butter will contribute saltiness. Add the spaghetti and cook until al dente, about 2 minutes less than the package directions suggest. Before draining, remove 2 cups of the pasta cooking water and set aside, then drain the noodles thoroughly.
- Prepare Sauce Base: In the same pot used for cooking the pasta, combine the lemon juice and 1½ cups of the reserved pasta water. Place over medium heat and bring to a low simmer, indicated by small bubbles on the surface.
- Combine Pasta and Sauce Base: Add the drained al dente spaghetti to the simmering lemon water mixture and toss well to combine, allowing the pasta to absorb some lemon flavor.
- Emulsify Butter: Gradually add the cold butter pieces one tablespoon at a time, stirring constantly. Stir until each piece is fully melted and incorporated before adding the next. This slow addition creates a smooth, creamy, and emulsified sauce.
- Add Parmesan Cheese: Remove the pot from heat. Stir in a few tablespoons of parmesan at a time until fully melted into the sauce, repeating until all cheese is incorporated and the sauce is creamy. If the cheese is resistant to melting, return the pot to very low heat and continue stirring.
- Finish & Season: Stir in the lemon zest, then taste the sauce and add salt if needed. If the sauce is too thick, add a splash more of the reserved pasta water to reach the desired consistency.
- Serve and Garnish: Plate the pasta and garnish with extra lemon zest, freshly ground black pepper, additional parmesan cheese, and chopped fresh parsley if desired.
Notes
- Using salted butter means you can skip adding extra salt to the pasta water, but taste and adjust seasoning at the end.
- Adding the butter gradually ensures the sauce emulsifies properly and becomes creamy instead of greasy.
- Reserve pasta water is starchy and helps the sauce cling to the noodles.
- If the parmesan cheese isn’t melting smoothly, gently warm the sauce again over low heat to avoid graininess.
- For extra flavor, garnish with black pepper or fresh herbs like parsley.
