Lemon Garlic Spaghetti
Lemon garlic spaghetti combines fresh lemon, garlic, butter, and Parmesan in a silky sauce made without heavy cream. This quick pasta is ready in 20 minutes.
Ingredients
- 225 g spaghetti
- 3 tablespoons extra virgin olive oil
- 5 garlic cloves finely minced
- ½ fresh red chili finely chopped
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley finely chopped
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoon unsalted butter
- 2 tablespoon fresh lemon juice
- 180 ml pasta cooking water as needed
- 150 g Parmesan cheese finely grated
Instructions
- Bring a large pot of salted water to a boil. Add 225 g spaghetti and cook according to the package directions until al dente. Reserve 180 ml pasta cooking water before draining.
- While the spaghetti cooks, heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 5 garlic cloves, finely minced, and ½ fresh red chili, finely chopped. Cook for 30–60 seconds until fragrant without letting the garlic brown. Stir in 1 teaspoon lemon zest and 2 tablespoons fresh parsley, finely chopped, then cook for another 1–2 minutes.
- Transfer the drained spaghetti directly to the skillet. Add ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, 2 tbsp unsalted butter, and 2 tbsp fresh lemon juice. Toss continuously, adding a little reserved pasta cooking water until the butter melts and the spaghetti looks glossy.
- Reduce the heat to low. Gradually add 150 g Parmesan cheese while tossing continuously. Add more reserved pasta cooking water as needed until the cheese melts into a silky sauce that evenly coats the spaghetti.
- Serve the lemon garlic spaghetti immediately while the sauce is smooth and glossy.
Notes
Grate the Parmesan finely: Finely grated cheese melts faster and combines more evenly with the pasta water.
Keep the heat low: High heat can make the Parmesan clump instead of forming a smooth sauce.
Add pasta water gradually: Use only enough to loosen the sauce and help it coat the spaghetti.
Serve immediately: The Parmesan sauce thickens as it cools, so the pasta has its best texture straight from the skillet.
Nutrition
Calories: 679kcal | Carbohydrates: 61g | Protein: 28g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 1201mg | Potassium: 288mg | Fiber: 3g | Sugar: 3g | Vitamin A: 922IU | Vitamin C: 21mg | Calcium: 628mg | Iron: 2mg
