Lemon Pasta Recipe

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. In the last few minutes of cooking, reserve 1 cup of the starchy pasta cooking water before draining.

While the pasta cooks, melt the butter in a large skillet over medium heat. When the butter foams, reduce the heat to low and add the lemon zest and minced garlic. Stir and cook for 1 to 2 minutes until fragrant but not browned. Remove from heat if the pasta is still cooking.

When the pasta is al dente, use tongs to transfer it directly to the skillet with the butter and lemon mixture. Add ½ cup of the reserved pasta water and toss over low heat until a creamy sauce forms and coats the pasta lightly.

Stir in half of the Parmesan cheese and toss to incorporate. Then add the fresh lemon juice and the remaining cheese, tossing again until the sauce is smooth. If the sauce becomes too thick or clumpy, add more reserved pasta water a little at a time to loosen it.

Season the pasta to taste with sea salt, freshly ground black pepper, and additional lemon juice if desired. Garnish with extra lemon zest and chopped fresh parsley or basil leaves. Serve immediately with extra Parmesan cheese on the side.