Lemon Butter Pasta
A simple and delicious pasta dish that perfectly balances the refreshing acidity of lemon with the rich flavor of butter. The aroma of garlic and a generous amount of grated Parmesan cheese deepen the richness, while freshly grated lemon zest adds a bright, fresh scent.
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🍳 Cooking Flow
Squeeze the lemon to extract juice and mince the garlic → Boil the spaghetti in salted water for a shorter time than indicated on the package → Heat butter and garlic in a frying pan over low heat, then add pasta water and lemon juice to create a sauce → Transfer the cooked pasta to the frying pan, coat with the sauce, and mix in the Parmesan cheese → Plate the pasta and top with additional Parmesan cheese, freshly grated lemon zest, and black pepper
Cooking Steps
Brief Cooking Order
Squeeze the lemon to extract juice and mince the garlic → Boil the spaghetti in salted water for a shorter time than indicated on the package → Heat butter and garlic in a frying pan over low heat, then add pasta water and lemon juice to create a sauce → Transfer the cooked pasta to the frying pan, coat with the sauce, and mix in the Parmesan cheese → Plate the pasta and top with additional Parmesan cheese, freshly grated lemon zest, and black pepper
Introduction
A simple and delicious pasta dish that perfectly balances the refreshing acidity of lemon with the rich flavor of butter. The aroma of garlic and a generous amount of grated Parmesan cheese deepen the richness, while freshly grated lemon zest adds a bright, fresh scent.
Step 1
Wash the lemon well, cut it in half, and squeeze out the juice thoroughly. Save the peel for the finishing touch.
Step 2
Peel the garlic, cut it into thin strips, and then mince finely.
Step 3
Boil 1.5L of water in a pot, dissolve 1 tablespoon of salt, add the spaghetti, and boil for 1 to 2 minutes less than the package instructions.
Step 4
Put the minced garlic and butter in a frying pan and heat over low heat, allowing the flavor of the garlic to infuse into the butter slowly without burning.
Step 5
Once the aroma of the garlic and butter develops, add 1 to 2 ladles of pasta cooking water and the lemon juice, then simmer slightly to create a thickened sauce.
Ingredients List
Important Notes
💡 Since you will be using the zest, it is recommended to use domestic (non-waxed) lemons.
⚠️ Butter and garlic burn very easily, so be sure to heat them over low heat and remove the pan from the heat if necessary to extract the aroma slowly.
🍳 Transferring the pasta directly with its cooking water helps it emulsify with the sauce and prevents the surface of the pasta from drying out.
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