Pasta al Limone

A bright, creamy classic with just five ingredients and a silky lemon-parmesan sauce that clings to every strand.

Ingredients

• 1 lb spaghetti

• 4 tablespoons butter

• 1 cup Parmesan cheese, grated

• 1 cup Pecorino cheese, grated

• Juice and zest of 2 lemons

Instructions

1. Cook the Pasta
   Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve about ¼ cup of pasta water before draining.

2. Prepare the Sauce
   In a large pan over medium-low heat, melt the butter. Stir in the lemon juice and zest.

3. Combine Pasta and Sauce
   Add the cooked pasta to the pan, followed by ½ cup each of Parmesan and Pecorino. Stir to combine, adding reserved pasta water a little at a time to create a smooth, creamy sauce.

4. Adjust the Flavor
   Taste and adjust as needed—more cheese, butter, lemon juice, or pasta water—until it tastes just right.

5. Serve
   Transfer to a serving dish and finish with extra Pecorino and lemon zest. Serve immediately.