Lemon Butter Pasta
Lemon butter spaghetti tossed with garlic and Parmesan, using grated frozen lemon for extra intensity.
- 450 g spaghetti
- 55 g unsalted butter
- 4 pc garlic
- 1 pc lemon
- 1 pc lemon
- 100 g parmesan cheese
- ½ tsp kosher salt
- ½ tsp chilli flakes
- 2 tbsp parsley
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Add to a shopping listHow the shopping list works →- Step 1
At least 8 hours before cooking, place 1 whole unwaxed lemon in a zip-lock bag and freeze solid. Do not thaw before using.
- Step 2
Bring a large pot of well-salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve 125 ml of pasta cooking water. Drain and set aside.
- Step 3
In a large skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant but not browned, 1–2 minutes.
- Step 4
Working quickly over the skillet, grate the frozen lemon on a microplane directly into the butter (peel, pith, flesh, and all). Rotate the lemon as you go.
- Step 5
Keep grating until you’re left with a small nub too small to hold safely (you’ll use about 90% of the lemon). Then add the fresh lemon juice. Stir to combine and cook for 1 minute until bubbling and fragrant.
- Step 6
Add the drained pasta to the skillet and toss to coat evenly.
- Step 7
Add the pasta water a few tablespoons at a time, tossing continuously, until the sauce is glossy and clings to the pasta. You may not need all of it.
- Step 8
Remove from heat. Add the Parmesan and toss constantly until melted and fully incorporated. Season with salt and chilli flakes if using.
- Step 9
Transfer to serving bowls. Top with extra Parmesan and fresh parsley. Serve immediately.
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