Creamy Lemon Spaghetti
Creamy Lemon Spaghetti
Ingredients
- 400 g spaghetti
- 4 lemons, zested, juiced, and rinds/pulp sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, grated, plus extra for serving
- 1/4 cup Pecorino cheese, grated
- 4 sprigs mint, for garnish
- as needed salt
Instructions
- 1
Zest the lemons and then juice them. Slice the squeezed lemon rinds and any remaining pulp. Set aside the zest and juice separately.
⏱️ 5 min
- 2
Bring a large pot of water to a boil. Add the sliced lemon rinds and pulp to the boiling water. Allow the water to boil and reduce for at least 15-30 minutes. This step extracts additional lemon flavor and starch, which will contribute to the creaminess of the sauce. Season the water generously with salt.
⏱️ 15 min•🌡️ 100
- 3
Add the spaghetti to the boiling lemon water and cook until about 1-2 minutes before al dente, according to package instructions.
⏱️ 8 min•🌡️ 100
- 4
While the pasta is cooking, warm the extra virgin olive oil and unsalted butter in a large skillet or pan over medium-low heat until melted. Add the reserved lemon juice and a touch of salt, mixing to combine. Turn off the heat.
⏱️ 3 min
- 5
Using tongs, transfer the spaghetti from the pot into a colander or strainer. Aggressively stir and rub the spaghetti against the sides of the strainer. This action roughens the surface of the spaghetti and extracts additional starch, which will help the sauce cling better and become creamier.
⏱️ 2 min
- 6
Immediately transfer the roughened spaghetti into the skillet with the lemon juice mixture. Add about 1/2 cup of the lemon pasta boiling water. Turn the heat to medium-low and continue to toss and stir the pasta aggressively. The sauce will begin to emulsify and thicken as the pasta finishes cooking in the pan.
⏱️ 3 min
- 7
Add the grated Parmesan and Pecorino cheeses, along with most of the reserved lemon zest (save a little for garnish). Continue to toss and stir vigorously until the cheeses melt and the sauce is creamy and coats the pasta. Add more lemon pasta boiling water, a tablespoon at a time, if the sauce becomes too thick.
⏱️ 4 min
- 8
Taste and adjust seasoning with salt if needed. Plate the lemon spaghetti, sprinkle with extra grated cheese and fresh lemon zest, and garnish with a sprig of mint.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Spaghetti
- 400 g spaghetti
- 4 lemons, zested, juiced, and rinds/pulp sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, grated, plus extra for serving
- 1/4 cup Pecorino cheese, grated
- 4 sprigs mint, for garnish
- as needed salt
Instructions
- 1
Zest the lemons and then juice them. Slice the squeezed lemon rinds and any remaining pulp. Set aside the zest and juice separately.
⏱️ 5 min - 2
Bring a large pot of water to a boil. Add the sliced lemon rinds and pulp to the boiling water. Allow the water to boil and reduce for at least 15-30 minutes. This step extracts additional lemon flavor and starch, which will contribute to the creaminess of the sauce. Season the water generously with salt.
⏱️ 15 min•🌡️ 100 - 3
Add the spaghetti to the boiling lemon water and cook until about 1-2 minutes before al dente, according to package instructions.
⏱️ 8 min•🌡️ 100 - 4
While the pasta is cooking, warm the extra virgin olive oil and unsalted butter in a large skillet or pan over medium-low heat until melted. Add the reserved lemon juice and a touch of salt, mixing to combine. Turn off the heat.
⏱️ 3 min - 5
Using tongs, transfer the spaghetti from the pot into a colander or strainer. Aggressively stir and rub the spaghetti against the sides of the strainer. This action roughens the surface of the spaghetti and extracts additional starch, which will help the sauce cling better and become creamier.
⏱️ 2 min - 6
Immediately transfer the roughened spaghetti into the skillet with the lemon juice mixture. Add about 1/2 cup of the lemon pasta boiling water. Turn the heat to medium-low and continue to toss and stir the pasta aggressively. The sauce will begin to emulsify and thicken as the pasta finishes cooking in the pan.
⏱️ 3 min - 7
Add the grated Parmesan and Pecorino cheeses, along with most of the reserved lemon zest (save a little for garnish). Continue to toss and stir vigorously until the cheeses melt and the sauce is creamy and coats the pasta. Add more lemon pasta boiling water, a tablespoon at a time, if the sauce becomes too thick.
⏱️ 4 min - 8
Taste and adjust seasoning with salt if needed. Plate the lemon spaghetti, sprinkle with extra grated cheese and fresh lemon zest, and garnish with a sprig of mint.
⏱️ 2 min