Lemon-Butter Pasta With Parmesan Recipe - The Washington Post

Lemon-Butter Pasta With Parmesan Recipe - The Washington Post

Ingredients

measuring cup

Servings: 4-6

• 8 tablespoons (1 stick) unsalted butter
• Finely grated zest from 2 large lemons (2 tablespoons)
• Fine salt
• 1 pound fettuccine, or another pasta
• 1 cup freshly grated parmesan cheese, plus more for optional garnish
• Freshly ground black pepper

Directions

Time IconActive: 25 mins|Total: 40 mins

1. Step 1

   In a Dutch oven or skillet large enough to hold all the pasta, melt the butter over medium heat. Add the lemon zest and swirl to mix. Remove from the heat.

2. Step 2

   Bring a large pot of salted water to a boil, then add the pasta and cook until al dente according to the package instructions. Reserve 1 1/2 cups of the pasta water and drain the pasta.

3. Step 3

   Return the butter to medium heat, then whisk in the reserved pasta water until combined, about 2 minutes. Add the parmesan in a couple of handfuls, whisking until emulsified, 3 to 4 minutes. Season to taste with salt and pepper. Add the pasta to the sauce; toss and stir until the noodles are glossed with sauce, 3 to 5 minutes.

4. Step 4

   Serve with more black pepper and parmesan, if desired.