When the lighting hits your pasta just right. The stars aligned when I whipped together this Creamy Lemon Pasta the other night and I knew the second I took my first bite that it would be a hit with my little broccolinis (there’s also 200k of you now… like WHAT?!).
While I wouldn’t classify this as my healthiest recipe, it’s made the traditional Italian way (I think? Don’t kill me true Italians) with no heavy cream and SUPER fresh ingredients. It’s super easy to play around with so have fun with it!
Hope you love xx
Creamy Lemon Pasta
- 12 oz pasta I used fresh spaghetti
- 1 lemon juiced and zested
- 1 cup pecorino cheese finely grated (parmesan will work too, just make sure you grate it fresh!)
- 4 tbsp butter
- Freshly cracked black pepper
- Kosher salt
- Red chili flakes
- Parsley to serve
Cook your pasta according to the package- do not strain it (you’ll be removing the pasta directly from the water it was cooked in to the pan with the sauce to help the it stick betteand don’t forget to generously salt your pasta water!
In a medium sized bowl, whisk together the grated cheese, lemon zest, and slowly add in pasta water to create a thick creamy paste. Set aside.
Heat a large saucepan over medium heat and add about 1 tsp of black pepper and butter. Once the butter is melted, add about 1/3 cup pasta water to the pan.
Using tongs, add the pasta straight from the water it was cooked in to the pan. Add in the cheese sauce from earlier and combine. Season with salt, pepper, and red chili flakes. Add more pasta water if the pasta looks dry.
Remove from heat and add the lemon juice. Stir to combine and season to taste. Serve with fresh parsley and more cheese.