Pasta with Lemon
Ingredients
- 400 gSpaghetti (dry)
- 2 pcCitrus limon (L.) Burm. f. (zested and juiced)
- 80 gUnsalted butter (cubed)
- 100 gParmesan cheese (finely grated)
- 50 mlCream
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
A creamy sauce that coats the pasta in a glossy veil. The sharp acidity of freshly zested lemon cuts through the richness of butter and parmesan.
- 1
Bring a large pot of water to a boil. Season generously with sea salt once boiling.
- 2
Finely zest the lemons over a bowl. Squeeze the juice and set aside. Grate the parmesan very finely so it melts instantly.
- 3
In a large skillet, melt the butter over low heat. Add the zest. The butter should not brown, just absorb the lemon's essential oils.
- 4
Drop the spaghetti. Cook them 2 minutes less than the package instructions. They must remain very firm as they will finish cooking in the sauce.
- 5
Transfer the pasta to the skillet with tongs, without fully draining. Add a ladle of pasta water, lemon juice, cream, and parmesan. Stir vigorously until the sauce emulsifies into a smooth, creamy coating.
Frequently asked questions
How do you get this dish right?
- Pasta water is the secret: its starch binds the butter's fat and the lemon juice together.
- Only zest the yellow part of the lemon; the white pith is bitter and will ruin the sauce.
How long does this dish keep?
Consume immediately. The sauce sets and loses its creaminess as it cools.
