Lemon Garlic Spaghetti

Silky, garlicky spaghetti tossed in a glossy lemon-butter pan sauce with parmesan and black pepper—simple, fast, and restaurant-level satisfying.

Ingredients

• 400 g (14 oz) spaghetti (or other long pasta)
• 4 tbsp unsalted butter
• 3 tbsp extra-virgin olive oil
• 4 cloves garlic, finely minced
• 1 tsp freshly cracked black pepper (plus more to serve)
• 1 lemon: 1 tsp finely grated zest + 3 tbsp juice
• 1/2 tsp chili flakes (optional)
• 80 g (about 1 cup) finely grated parmesan, plus extra to serve
• 120 ml (1/2 cup) pasta cooking water, reserved (you may use up to 180 ml / 3/4 cup)
• 1 tsp kosher salt (for the sauce) + salt for pasta water

Method

• 1

  Step 1: Boil the pasta

  Bring a large pot of water to a boil. Salt it generously (it should taste like the sea). Cook spaghetti until **just al dente** per packet directions. Right before draining, scoop out **120 ml (1/2 cup)** pasta water (grab a bit more if you can). Drain pasta.

• 2

  Step 2: Start the sauce (gentle garlic)

  In a large skillet over **medium heat**, melt butter with olive oil. Add garlic, black pepper, and chili flakes (if using). Cook, stirring constantly, until **fragrant and softened but not browned**, about **60–90 seconds**.

• 3

  Step 3: Emulsify (make it glossy)

  Reduce heat to **low**. Add lemon zest and lemon juice, then pour in the reserved pasta water. Stir well; it should look slightly cloudy and cohesive. Simmer **30–45 seconds** to bring it together.

• 4

  Step 4: Toss pasta + parmesan

  Add drained pasta to the skillet. Toss vigorously for **45–60 seconds**. Sprinkle in parmesan gradually while tossing constantly so it melts into a smooth sauce (not clumps). If it looks tight/dry, add a splash more pasta water until it becomes **silky and lightly saucy** (it should cling to the noodles).

• 5

  Step 5: Final seasoning & serve

  Taste and adjust with salt and extra black pepper. Serve immediately with more parmesan on top.

Tips

• **Avoid lumpy cheese:** Keep the heat low when adding parmesan and toss constantly; high heat can make cheese clump.
• **No lemon?** Skip lemon and increase black pepper to 1 1/2 tsp for a more classic “butter-pepper-parmesan” vibe.
• **Make it heartier:** Add a drizzle more olive oil at the end and extra parmesan for richer body.
• **Storage:** Best eaten fresh. If needed, refrigerate up to 2 days and reheat with a splash of water in a skillet over low heat to loosen the sauce.

Nutrition (per serving, estimate)