Ingredients:

  • 225g (8 oz) dried pasta (spaghetti, linguine, or fettuccine work best)
  • 85g (6 tablespoons) unsalted butter, cubed
  • 2 cloves garlic, minced
  • Juice of 1 large lemon (approximately 3 tablespoons)
  • Zest of 1 large lemon
  • 60ml (1/4 cup) reserved pasta water
  • 30g (1/4 cup) grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve about 1/4 cup of pasta water before draining. Drain pasta and set aside.
  2. While the pasta is cooking, melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic!
  3. Whisk in lemon juice and lemon zest. Simmer for 1 minute. Gradually whisk in reserved pasta water, a little at a time, until the sauce emulsifies and thickens slightly.
  4. Add drained pasta to the skillet. Toss to coat in the lemon butter sauce. Stir in Parmesan cheese and parsley. Season with salt and pepper to taste.
  5. Serve immediately, garnished with extra Parmesan cheese and a sprig of parsley, if desired.