You may have noticed that I've gone on a bit of a pasta rampage lately.
Maybe I have. Still, given this week's Dolly Parton theme, a pasta recipe is probably better for all of us than my attempt at recreating a Dollywood funnel cake or giant fried turkey leg.
But when someone gives you a pasta machine for your birthday and you start watching Instagram videos trying to figure out how to use it, the algorithm notices. Suddenly every third video in your feed is someone in Italy making a pasta dish that looks incredible.
So naturally, I keep finding new recipes I want to try.
This one caught my attention because of how simple it was. Lemon. Olive oil. Butter. Parmesan. Basil. Pasta.
That's pretty much it.
There's no cream in the recipe, yet somehow everything comes together into this incredibly silky, creamy sauce that tastes much richer than it actually is. The secret is the starchy pasta water and the way the olive oil, butter, and Parmesan emulsify together around the noodles.
There's also a technique I'd never tried before. Instead of simply zesting the lemon, you use a vegetable peeler to remove a few thin strips of the outer peel, trying to leave the bitter white pith behind. Those strips gently cook in the olive oil for a couple of minutes, pulling all of that lemon oil and flavor into the base of the sauce. Then you remove them and add fresh zest later.
It isn't difficult, but there is a little technique involved. The key is using really starchy pasta water and finishing the noodles directly in the skillet so everything comes together into that glossy sauce. One trick is to cook the pasta in less water than you normally would, which concentrates the starch and makes the sauce even better.
I made it with homemade fettucine, but dried spaghetti or linguine works perfectly well too.
When my son finished eating, he pushed himself back from the table and said:
"That may be the best thing you've ever made."
I took that as a compliment.
And a challenge.
Serves 4
Ingredients
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12 oz spaghetti or linguine
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1 large lemon
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3 tablespoons extra-virgin olive oil
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1–1½ cups very starchy pasta water, plus extra as needed
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2 tablespoons unsalted butter
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¾ cup finely grated Parmesan, plus more for serving
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1 large handful fresh basil
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Salt
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Freshly ground black pepper, optional
Instructions
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Use a vegetable peeler to remove 3–4 wide strips of lemon peel, avoiding as much of the white pith as possible. Finely zest the remaining lemon and juice it.
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Add the olive oil and lemon peel to a large skillet over medium-low heat. Let the peel gently sizzle for about 2 minutes without allowing it to brown.
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Add 2–3 tablespoons of fresh lemon juice, followed by about 1 cup of very starchy pasta water. Bring it to a lively simmer and allow it to reduce slightly for a couple of minutes.
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Remove and discard the lemon peel. Stir in about 1–1½ teaspoons of fresh lemon zest.
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Meanwhile, cook the pasta in well-salted water until about 2 minutes shy of al dente. Transfer it directly into the skillet without rinsing or fully draining it.
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Toss vigorously over medium heat for 1–2 minutes, adding more pasta water as needed, until the oil and starch begin forming a glossy sauce around the noodles.
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Tear in a generous handful of fresh basil and toss.
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Turn off the heat.
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Add the butter and toss until completely melted and emulsified.
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Gradually add the Parmesan, tossing constantly.
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Add another splash of pasta water if needed. The finished sauce should be silky and glossy, not thick or clumpy.
Taste before adding any additional salt, then serve immediately with a little more Parmesan and black pepper if you'd like.
Two important tricks: Cook the pasta in about 2½–3 quarts of water rather than a giant stockpot. Less water means a higher concentration of starch, and that starchy water is what helps turn a few very simple ingredients into the creamy sauce. Second, salt you water once it starts boiling, but prior to putting your pasta in to cook. Don't be bashful, really pour in the salt. We are talking 1/2 a tablespoon per quart of water.
No cream. No garlic. Just lemon, good olive oil, starch, butter, Parmesan and basil.
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