– 1 lb pasta (such as spaghetti or fettuccine) – 1/2 cup (1 stick) unsalted butter – Zest of 2 lemons – Juice of 2 lemons – 4 cloves garlic, minced – 1/2 cup grated Parmesan cheese – Salt and black pepper to taste – Fresh parsley, chopped, for garnish (optional)
Cook the Pasta: Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
Prepare the Lemon-Butter Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Add Lemon Zest and Juice: Stir in the lemon zest and lemon juice, and cook for another 1-2 minutes, allowing the flavors to meld together.
Combine Pasta and Sauce: Add the cooked pasta to the skillet with the lemon-butter sauce. Toss well to coat the pasta evenly with the sauce.
Add Parmesan Cheese: Sprinkle grated Parmesan cheese over the pasta and toss again until the cheese is melted and the sauce coats the pasta evenly. If the sauce seems too thick, add some of the reserved pasta cooking water a little at a time until the desired consistency is reached.
Season to Taste: Season the pasta with salt and black pepper to taste. Adjust the seasoning as needed.
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