Bright lemon flavor mingles with oil, butter, and garlic in an easy pan sauce coating your favorite long pasta. This lemon garlic pasta also has a hint of umami that really makes it hard to stop eating.
57gramsextra virgin olive oil2 oz or about 1/4 cup
85gramsunsalted butter, divided3 oz or 6 Tablespoons
zest of 1 large lemon
3-5garlic clovesminced
½teaspoonkosher saltor to taste
several grindings of black pepperto taste
1poundbucatini or your favorite long pasta shapecooked according to package directions, to al dente
85gramsfreshly squeezed straiined lemon juice3 oz or a scant 1/3 cup
85gramsstarchy pasta cooking water3 oz or a scant 1/3 cup
2teaspoonsfish sauce
large handful of tender herbs such as Italian parsleybasil, dill, tarragon, or a mixture, finely chopped
57gramsPecorino Romano or Parmesan cheese, or a mixture2 oz or about 2/3 cup
Instructions
Fill a large pasta pot about 2/3 with water. Bring to a boil over high heat.
While the water is coming to a boil, measure out all your sauce ingredients and zest and juice the lemons.
When the water comes to a boil, salt it generously and add the pasta. Depending on the shape you're using, it could take anywhere from 7-11 minutes to reach al dente, so check the package directions or test a piece every once in a while.
Once the pasta is boiling, in a large saute pan, melt 57 grams (2 ounces or 4 Tablespoons) of the butter into the oil over medium heat.
Reduce the heat to medium-low and add salt, pepper, lemon zest, and minced garlic. Let this sizzle gently while the pasta finishes cooking. Monitor the heat so the garlic doesn't burn. You may need to turn the heat down to low.
When the pasta is ready, use tongs to transfer it from the cooking water into the pan with the oil and butter mixture.
Once all the pasta is in, pour in the lemon juice and fish sauce.
Add the pasta cooking water and the remaining butter.
Turn the heat to high and use tongs to toss the pasta together in the sauce until the sauce has thickened and is silky and coats the pasta strands.
Add the chopped herbs during the last few seconds and toss to combine.
Add the cheese and toss or wait until you plate the pasta, grating a generous amount of cheese over each serving.
If desired, garnish with a little more chopped herbs, lemon zest, and finishing salt.
Notes
This recipe is easily halved. If you try to double it, it may be harder to emulsify the sauce, so proceed with caution.
Storing
Store leftovers, well covered, in the fridge for up to a week, but leftovers will be tastiest within about 3 days.