This traditional Southern Italy dish is a delicious light pasta that will go well with any meat on a busy weeknight. It is especially good with chicken or fish!
Equipment
large pot
skillet
Ingredients
1Lemonjuiced
Zest of 1 lemon
2clovesGarliccrushed
4TablespoonsCold salted buttercubed (see notes)
1/2poundSpaghetti noodles
1/2cupParmesan Reggiano cheesefreshly grated
1TablespoonSalt
1cuppasta waterretained from drained pasta
Instructions
In a large pot over medium high heat, boil water seasoned with the salt.
Cube the butter and return to the refrigerator to keep cold.
Add the noodles to the water and cook for 10 minutes or until al dente.
Add the serving bowls to the back of the stove to keep warm (see notes).
Warm a large deep skillet, add the lemon juice, zest, and garlic.
Using a pair of tongs, move the pasta, still dripping, from the water to the skillet. Turn the heat to low. Add the cold butter. Toss to combine until all the butter has melted. Add pasta water as desired to make more sauce.
Add noodles to plate and pile on a generous helping of cheese. Serve hot and enjoy!
Notes
This recipe uses garlic however you can omit the garlic if desired.
Cold butter is crucial to making this pasta thick and creamy.
If more sauce is desired, you can add more pasta water.
If you want the sauce thicker versus thin, you can add more butter.
Keeping the plates warm will make the sauce so it does not break when it comes in contact with a cold plate.