The REAL Creamy Lemon Pasta
The REAL Creamy Lemon Pasta
Ingredients
- 1 pound fettuccine
- 3 lemons
- 1/2 cup unsalted butter
- 1 1/2 cups Parmigiano cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil leaves, roughly chopped, for garnish
- as needed salt
- as needed black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 2 cups of the starchy pasta water (the 'tears of the pasta gods').
⏱️ 10 min
- 2
While the pasta cooks, prepare the lemons. Cut all 3 lemons in half. Juice 2 1/2 of the lemons, aiming for about 1/2 cup of fresh lemon juice. Slice the remaining 1/2 lemon into thin rounds for garnish, if desired.
⏱️ 5 min
- 3
In a large, deep skillet or Dutch oven, melt the unsalted butter over medium-low heat. Once melted, add the fresh lemon juice and stir to combine. Let it gently warm through for about 1 minute.
⏱️ 2 min
- 4
Add the drained fettuccine directly to the skillet with the butter and lemon juice. Add 1 cup of the reserved pasta water and 1 cup of the freshly grated Parmigiano cheese. Toss continuously using tongs, allowing the cheese to melt and emulsify with the liquid, creating a creamy sauce. If the sauce seems too thick, add more pasta water, 1/4 cup at a time, until the desired consistency is reached.
⏱️ 5 min
- 5
Continue tossing until the pasta is evenly coated in the rich, creamy sauce. Season with freshly ground black pepper and additional salt to taste, if needed. Remember that Parmigiano cheese is salty, so taste before adding more salt.
⏱️ 2 min
- 6
Serve immediately in warm bowls. Garnish each serving with a sprinkle of fresh basil leaves and extra grated Parmigiano cheese. A lemon slice can also be added for presentation.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The REAL Creamy Lemon Pasta
- 1 pound fettuccine
- 3 lemons
- 1/2 cup unsalted butter
- 1 1/2 cups Parmigiano cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil leaves, roughly chopped, for garnish
- as needed salt
- as needed black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 2 cups of the starchy pasta water (the 'tears of the pasta gods').
⏱️ 10 min - 2
While the pasta cooks, prepare the lemons. Cut all 3 lemons in half. Juice 2 1/2 of the lemons, aiming for about 1/2 cup of fresh lemon juice. Slice the remaining 1/2 lemon into thin rounds for garnish, if desired.
⏱️ 5 min - 3
In a large, deep skillet or Dutch oven, melt the unsalted butter over medium-low heat. Once melted, add the fresh lemon juice and stir to combine. Let it gently warm through for about 1 minute.
⏱️ 2 min - 4
Add the drained fettuccine directly to the skillet with the butter and lemon juice. Add 1 cup of the reserved pasta water and 1 cup of the freshly grated Parmigiano cheese. Toss continuously using tongs, allowing the cheese to melt and emulsify with the liquid, creating a creamy sauce. If the sauce seems too thick, add more pasta water, 1/4 cup at a time, until the desired consistency is reached.
⏱️ 5 min - 5
Continue tossing until the pasta is evenly coated in the rich, creamy sauce. Season with freshly ground black pepper and additional salt to taste, if needed. Remember that Parmigiano cheese is salty, so taste before adding more salt.
⏱️ 2 min - 6
Serve immediately in warm bowls. Garnish each serving with a sprinkle of fresh basil leaves and extra grated Parmigiano cheese. A lemon slice can also be added for presentation.
⏱️ 1 min