RECIPE | Pasta Al Limone

Such a simple and delicious pasta dish! Use your best ingredients here since there are so few, especially a really good Parmigiano Reggiano.

Pasta al Limone

INGREDIENTS

1 pound long pasta such as tagliatelle, fettuccine or spaghetti

Kosher salt

2 Tablespoons extra virgin olive oil

1 garlic clove, smashed

3 Tablespoons butter, cold and cubed

Zest and juice from 2 lemons

3/4 cup finely grated parmigiano-reggiano

DIRECTIONS

  1. Bring a large pot of generously salted water to boil.

  2. Add the pasta to the water and cook until al dente.

  3. Heat a large sauté pan over medium-low heat and add the olive oil. Add the garlic clove and allow to cook for 30 seconds until fragrant.

  4. Add the butter one tablespoon at a time. Add a 1/2 cup of pasta water, lemon zest and lemon juice. Swirl to combine.

  5. Add the pasta and toss with the sauce for about a minute, until it becomes glossy.

  6. Remove from the heat and add half of the Parmigiano. (if sauce tightens too much, add another tablespoon at a time of pasta water.)

  7. Serve the pasta with the rest of the Parmigiano and lemon zest.

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