Spaghetti al Limone

🛒 Ingredients

• Spaghetti 80 g · 280 kcal
• Lemon 45 g · 13 kcal
• Unsalted Butter 30 g · 214 kcal
• Parmigiano Reggiano cheese 30 g · 120 kcal
• Fresh Parsley 5 g · 2 kcal

👨‍🍳 Instructions

1. Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
2. While the pasta cooks, finely grate the zest from the lemon, then halve and squeeze the juice. Finely chop the fresh parsley.
3. Before draining, reserve about 1 cup (240ml) of the starchy pasta water. Drain the spaghetti and set aside.
4. In the same pot (or a large skillet), melt the butter over medium-low heat. Add the lemon zest and cook for 1 minute until fragrant.
5. Add the drained spaghetti, lemon juice, and about half of the reserved pasta water to the pot. Toss well to combine.
6. Stir in the grated Parmigiano Reggiano cheese until a creamy sauce forms. Add more pasta water if needed to reach your desired consistency.
7. Season with freshly ground black pepper and a pinch of salt to taste. Garnish with fresh parsley before serving immediately.