Pasta with Lemon

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.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 656
• Protein: 22 g
• Carbs: 80 g
• Fat: 29 g

Ingredients

• 400 g Spaghetti ( dry )
• 2 piece Citrus limon (L.) Burm. f. ( zested and juiced )
• 80 g Minimum butter sweet ( cubed )
• 100 g Parmesan cheese ( finely grated )
• 50 ml Cream
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Boiling water

   Bring a large pot of water to a boil. Season generously with sea salt once boiling.

2. Citrus preparation

   Finely zest the lemons over a bowl. Squeeze the juice and set aside. Grate the parmesan very finely so it melts instantly.

3. Infusing the base

   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. Cooking the pasta

   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. Emulsion and finishing

   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.

Chef's tips

• 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.

Storage

Consume immediately. The sauce sets and loses its creaminess as it cools.