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This 4-Ingredient Lemon Pasta is my top pick for a quick dinner. It’s easy to make and loved by many. Known as Pasta al Limone, it’s creamy and zesty, ready in under 15 minutes.
This pasta is simple yet tasty. It’s great for busy nights when you want a yummy meal fast. You can also dress it up for special events. Let’s explore this lemony delight!
Exact Ingredients List (+ Possible Substitutes)
I love making this simple yet delicious lemon pasta. Here’s what you’ll need:
- 8 oz spaghetti
- 1/4 cup lemon juice (plus zest from one lemon)
- 1/2 cup salted butter
- 1 cup freshly grated Parmesan cheese
Quality matters! I use fresh lemons for the best flavor. Grass-fed butter adds richness. For the pasta, I recommend Rao’s or De Cecco brands. Don’t forget to grate your Parmesan cheese fresh.
- Linguine or fettuccine instead of spaghetti
- Bottled lemon juice (in a pinch)
- Unsalted butter + a pinch of salt
- Pre-grated Parmesan (though fresh is best)
Remember, you’ll need water to cook the pasta. It’s not listed as an ingredient, but it’s crucial! With these simple ingredients, you’re ready to create a mouthwatering lemon pasta dish.
Instructions
Let’s make this tasty lemon pasta! First, I cook the pasta in salted water until it’s just right. I save about 2 cups of pasta water before draining. This water is very important for our sauce.
Then, I mix lemon juice with 1½ cups of the saved pasta water in the pot. Next, I add the cooked pasta. Now, I slowly add cold butter, stirring all the time. This makes the sauce smooth and creamy.
After adding the butter, I take the pot off the heat. I mix in Parmesan cheese slowly. Then, I add some lemon zest for extra flavor. If the sauce is too thick, I add a bit more pasta water.
Remember, the key to a silky sauce is constant stirring while adding the butter and cheese. This encourages a stable emulsion and prevents any separation.
And there you have it – a simple yet stunning lemon pasta dish that’s sure to impress!
Tips, Tricks & Storing
Creating the perfect emulsifying sauce starts with cold butter. Cut it into small cubes and add it slowly to the pan. This makes the sauce smooth without breaking.
For cheese, choose freshly grated Parmesan. Pre-grated cheese can have stuff that makes your sauce not smooth. Grate it yourself for a silky texture.
Here are some key tips for success:
- Stir constantly while adding butter and cheese
- Keep the heat on medium-low to prevent sauce separation
- Cook pasta al dente; it’ll continue cooking in the sauce
This dish is best served fresh, but sometimes you can’t. If you have leftovers, store them in a sealed container in the fridge. When you reheat, add a bit of butter to a pan. Warm the pasta slowly, stirring to make the sauce creamy again.
“The secret to a great lemon pasta lies in the emulsification. Take your time and let the ingredients come together naturally.”
Remember, getting it right takes practice. Don’t worry if your first try doesn’t turn out perfectly. With each attempt, you’ll get better at making this tasty dish.
Recipe Variations & Serving Suggestions
I love trying new things in the kitchen. Adding grilled chicken or sautéed shrimp makes it more exciting. For extra flavor, toss in minced garlic or thinly sliced shallots while cooking.
If you like a little heat, add red pepper flakes. It makes a big difference.
When serving, warm the plates first. This keeps the sauce creamy and smooth. Add torn basil leaves or grated black pepper for a fresh touch. These simple things make the dish feel like it came from a restaurant.
For a full lemon-themed meal, pair your pasta with other citrusy foods. Try Lemon Garlic Salmon as the main course. Lemon Olive Oil Cake is a great dessert choice. Maple Lemonade is a refreshing drink option.
These combinations show how well lemon works in Italian dishes. They make eating together fun and tasty.