Lemon Butter Pasta Sauce Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 -6 servings
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Calories
734 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Lemon Butter Pasta Sauce Recipe
Description
The Lemon Butter Pasta Sauce Recipe combines freshly grated Parmigiano-Reggiano and Pecorino Romano cheeses with lemon juice and zest to form a vibrant, citrusy paste. This is mixed with extra-virgin olive oil to smooth it out before being folded into buttered pasta. Cooking the pasta until al dente and reserving pasta water is crucial for finishing the sauce, as the starchy water helps achieve a creamy consistency without cream. The sauce coats the pasta gently over low heat, enhancing the bright, tangy flavors and creamy texture. Adding fresh basil or parsley at the end introduces herbal freshness that complements the dairy and lemon blend. This sauce is best served hot with additional grated Parmigiano sprinkled on top for extra richness. It balances butteriness and tang to enrich ordinary spaghetti into a luscious dish with depth from the cheeses and zing from the lemon. The recipe highlights careful assembly of ingredients to build layers of flavor and sauce texture.
Ingredients
- 1 pound spaghetti or pasta of choice
- 1 cup Parmigiano-Reggiano cheese grated
- ½ cup Pecorino Romano cheese grated
- 4 tablespoons lemon about 1 large lemon, freshly squeezed juice
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons butter good quality
- 2 teaspoons lemon zest, grated
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 1 cup water reserved pasta water
- basil optional, chopped fresh, or fresh parsley
Instructions
- In a small mixing bowl, whisk parmigiano, pecorino cheese, and 4 tablespoons of lemon juice to make a paste. Gradually add the oil while constantly whisking until smooth. Whisk in the lemon zest, salt, and pepper.
- Bring a large pot of water to a boil and add a generous salt (it should taste like the sea!).
- Cook pasta, occasionally stirring with your favorite pasta utensil, for 8 minutes or until al dente according to the package directions.
- While the pasta is cooking, finish the sauce. In a large skillet on medium-high heat, melt the butter, and reduce the heat to low.
- Drain pasta and reserve 1/2 cup of pasta water. Add pasta to the pan with butter sauce on low heat. Toss to coat. Add the cheese and lemon mixture to the pasta. Toss to coat and add pasta water to the spaghetti. Keep stirring. It will take a few minutes to thicken and create a silky sauce. Turn off the heat and serve hot.
- Toss in torn basil or chopped parsley if desired. Serve with additional Parmigiano on top. Enjoy!
Notes
- Salt pasta water generously to season noodles internally before saucing.
- Use finely grated Parmigiano-Reggiano for better melting and smoother sauce texture.
- Reserve pasta water to adjust and thicken sauce without cream.
- Toss pasta gently over low heat with sauce ingredients to combine fully and allow sauce to thicken.
- Freshly squeezed lemon juice and zest are essential for bright, authentic flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 734 kcal
% Daily Value*
| Calories | 734kcal | 37% |
| Carbohydrates | 87g | 29% |
| Protein | 28g | 56% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 60mg | 20% |
| Sodium | 938mg | 39% |
| Potassium | 310mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 7mg | 8% |
| Calcium | 460mg | 46% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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