⅛teaspooncrushed red pepper flakes or more, optional
1poundlong pasta1 package (454 grams)
1-2cupsreserved pasta waterseparated
½cupItalian flat-leaf parsleychopped fresh
5-6tablespoonslemon juice approximately 2 lemons
½cuppecorino romano cheese or parmesan cheeseplus extra for serving
salt and pepper to taste
basil leavesto garnish
1tablespoon lemon zestapproximately 1 lemon, to garnish
Instructions
Bring a large pot of salted water to a rolling boil.
Add the pasta to the pot of boiling water, stir, and cook according to package directions until almostal dente.
In a large skillet, over low heat, add olive oil.
Add the garlic and a few pinches of red pepper flakes, if using.
Saute, stirring occasionally, for approximately 3-4 minutes. Do not let the garlic brown.
When the pasta is almost al dente, drain and reserve about 1-2 cups of the cooking liquid.
Add the pasta to the pan.
Add about a ½-1 cup of pasta water and about 5 tablespoons of the lemon juice.
Add the chopped parsley and the grated cheese.
Toss together while continuously shaking the pan. Continue to cook for 1-2 minutes until most of the liquid is absorbed. Note: If pasta is dry, add a little more pasta water.
Taste and if necessary, add a little more lemon juice.
Season with salt and pepper.
Transfer to a serving platter.
If desired garnish with more grated cheese. basil and lemon zest.
Notes
This recipe is great for any pasta that is long, rope-like in shape. Some examples include thin spaghetti, fettuccine, tagliatelle, and bucatini.
Using high-quality pasta results in a superior dish.
Add the pasta to the pan when it is almost al dente. It continues to cook in the pan with the lemon juice and the added water.
Some lemon varieties have more levels of acidity than others. Add the lemon juice gradually, taste and adjust.
Avoid using bottled lemon juice to make this creamy lemon pasta recipe. If you want the authentic Italian flavor, use only freshly squeezed lemons instead!
Tossing (continuously) the cooking liquid and the lemon juice with the cheese in the skillet creates a creamy lemon sauce.
Avoid zesting the white pith of the lemon to prevent a bitter-tasting dish.
The addition of fresh herbs adds another layer of freshness.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.