Perfect Pasta Al Limone Recipe
16 ounces spaghetti
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 lemon, zest and juice
2 cloves garlic, minced
1 cup grated Parmigiano-Reggiano
salt and pepper
Cook the spaghetti al dente according to the package directions.
Drain the pasta, reserving 1 cup of the cooking water.
Heat the butter and olive oil, then cook the garlic and lemon zest for about 1 minute or until fragrant.
Add the spaghetti to the lemon butter mixture, then stir in ½ cup cooking water.
Stir and toss the spaghetti for 2 to 3 minutes until the sauce appears shiny and glazed (add additional cooking water if it appears dry).
Add the lemon juice and sprinkle the grated cheese evenly over the spaghetti.
Keep tossing the spaghetti until the cheese and juice emulsify into a smooth sauce.
Add salt, pepper, and additional lemon juice to taste.
The spaghetti should be eaten hot and can be topped with additional grated cheese, lemon zest, and/or parsley if desired.