Ingredients

Kosher salt

1/4 cup unsalted butter

2 garlic cloves, peeled and minced

3 tablespoons olive oil

Zest from 2 lemons

Juice from 2 lemons (about 1/3 cup lemon juice)

16 ounces pasta of choice

1 cup heavy cream

1/2 cup pasta water

1/3 cup grated Parmesan-Reggiano, about 2 ounces

Handful of Italian parsley, minced

Instructions

Prepare the Water: Fill a large pot with water, add a generous amount of kosher salt, and bring it to a rolling boil.

Start the Sauce: Place a large skillet over medium heat and melt the butter. Add the minced garlic, olive oil, lemon zest, lemon juice, and a pinch of salt, stirring to combine. Turn off the heat for now and focus on the pasta.

Cook the Pasta: Add your pasta to the boiling water and cook it until it is just slightly underdone (about 1 minute less than al dente).

Save Some Pasta Water: Before draining the pasta, scoop out 1 cup of the starchy pasta water.

Build the Sauce: Turn the heat back on under the skillet to medium-low. Pour in the heavy cream and 1/2 cup of reserved pasta water, stirring well. Let the mixture simmer gently for about 3 minutes to thicken slightly.

Combine and Coat: Add the drained pasta to the skillet with the sauce. Sprinkle in the grated Parmesan-Reggiano and stir quickly and thoroughly for about 1 minute, ensuring the pasta is evenly coated in the sauce.

Serve and Garnish: Plate the pasta immediately and finish with a sprinkle of minced Italian parsley or cracked black pepper for an extra layer of flavor.

Enjoy the perfect balance of creamy and zesty flavors in this classic dish!

Notes:

Pasta choice: While this recipe works well with many types of pasta, long pasta like spaghetti, fettuccine, or linguine is ideal for capturing the creamy sauce.

Pasta water: Be sure to save the pasta water before draining. It helps to thicken the sauce and allows the sauce to cling to the pasta more effectively.

Adjusting the sauce consistency: If the sauce becomes too thick, add more pasta water to loosen it to your desired consistency. Start with a little and gradually add more if needed.

Cheese: Freshly grated Parmesan-Reggiano is highly recommended for the best flavor and texture. Pre-grated cheese may not melt as smoothly into the sauce.

Lemon balance: If you prefer a more or less tangy sauce, adjust the lemon juice to taste. You can even add a little zest for extra lemon flavor.