5 Ingredients or Fewer

Pasta with Lemon-Parmesan Butter

August 28, 2012
Author Notes

I was walking by a little pizzeria in the East Village—one I've never been to and may never go to—and I slowed my gait to glance at the menu. My eyes happened to land on a pasta dish. I don't remember exactly what it was called, but it involved lemon and parmesan, and not much else. Lemon! So obvious. Why had I never thought of that? The next night I made this for dinner. —Michael Hoffman

  • Serves 4 as a pasta course, 2 as a main
  • 8 ounces pasta, preferably a delicate, flat shape
  • 3 ounces good butter
  • 1 lemon, juiced, zest reserved. You'll only need half a lemon's worth of juice.
  • 1 cup finely grated parmesan
  • salt and pepper
In This Recipe
  1. While the pasta boils in well salted water, heat the butter with the lemon zest in a large skillet over medium heat.
  2. Once the butter has melted and foamed, stir in the half-lemon's worth of juice and season with salt and pepper. Stir and simmer for 30 seconds.
  3. Once the pasta almost tender, transfer it to the skillet using a slotted spoon or similar device. You want a few ounces of water to come along with the pasta. Stir the pasta to incorporate it into the sauce and finish its cooking.
  4. Turn off the heat and stir in 3/4 cup of the parmesan. Check for seasoning. Transfer to warmed bowls and garnish with the remaining parmesan. Serve immediately!

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