Lemon and Pasta Parmigiano Reggiano
Pasta al limone e Parmigiano
First course
Creamy lemon pasta with butter and Parmigiano ReggianoSimple, elegant, and ready in 15 minutes. A chef's favorite.
Lemon pasta is one of the most beloved dishes of contemporary Italian cuisine, originating from the Amalfi Coast where lemons grow on terraced fields. The simplest version—just butter, Parmigiano Reggiano and lemon — it's what many chefs prepare at home after an evening in the kitchen. The secret is the creaming: the cold butter, the Parmigiano Reggiano and the starchy cooking water create a velvety cream that envelops the pasta without the need for heavy creamIt's the perfect dish for those who want something tasty and quick with ingredients that are always in the pantry.
Instructions
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3 steps · natural Italian voice
Cook the pasta
10 minCook the pasta al dente in plenty of salted water. Remove plenty of cooking water before draining.
Make the lemon cream
In one skillet capacious (off the heat or over low heat), add the cold, diced butter. Add the drained pasta, lemon zest, and juice. Stir vigorously, adding the hot cooking water little by little until a glossy, velvety cream forms.
Add the Parmigiano Reggiano and servants
Remove from the heat. Add the Parmigiano Reggiano Grate the cheese, stirring quickly. The residual heat melts it without clumping. Add generous amounts of black pepper. Serve immediately.
Chef's Tips
The butter must be cold: it melts slowly in the hot water creating the emulsion. Do not add the Parmigiano Reggiano on the heat Direct: it's lumpy. Lemon zest is the main ingredient: use untreated lemons and grate only the yellow part.
Ingredients
- (14.11 oz) 400 g spaghetti or linguine
- (2.12 oz) 60 g cold butter, diced
- (2.82 oz) 80 g of Parmigiano Reggiano grated
- Zest of 2 untreated lemons
- Juice of 1 lemon
- Salt, plenty of black pepper
- Fresh basil or parsley to garnish
⚠️ Automatic ingredient-based detection. Always check product labels.
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