Brown Butter Lemon Spaghetti
Ingredients
- 300 grams spaghetti
- Juice of half a lemon
- 1 tablespoon lemon zest
- 5 fresh garlic cloves, cut into slivers
- 1 cup parmesan, grated
- 3/4 cup heavy cream, room temperature
- Pasta water, as needed
- 4 tablespoons butter
- Fresh parsley, chopped (optional)
Preparation
Cook spaghetti according to package instructions, reserving pasta water.
In a skillet, brown the butter over medium-low heat until golden and nutty, stirring often and watching for brown bits.
Add garlic slivers and cook until fragrant.
Stir in lemon juice, lemon zest, and heavy cream to form the sauce.
Add cooked spaghetti to the skillet and toss, using reserved pasta water to adjust consistency as needed.
Stir in grated parmesan until melted and well combined.
Garnish with chopped fresh parsley if desired and serve immediately.
Tips
Brown the butter perfectly by stirring often over medium-low heat until it turns golden brown and smells nutty.
Save pasta water and add it incrementally after combining pasta to reach desired consistency.
Use freshly grated parmesan both in the sauce and on top of each serving for best results.
