Creamy lemon spaghetti with butter and Parmesan, three ingredients for a quick, inexpensive first course that is spectacular. If you’re looking for ideas for an easy first course that’s quick and very tasty, you should make lemon pasta with butter and Parmesan with me — a simple recipe, delicate in flavor and deliciously fragrant with lemon. A perfect pasta first course for any season, from winter to summer. With very few ingredients that you probably already have in the fridge, you’ll make a super creamy first course in just a few minutes that will win over all your guests.

To make creamy lemon spaghetti with Parmesan and butter you will need pasta — in our case bronze-extruded spaghetti — organic (untreated) lemons, butter, Parmesan and a little pepper, preferably pink pepper. I assure you that in no time and without adding anything else, you’ll get an incredibly creamy and delicate dish.

Let’s head to the kitchen to discover how to make lemon spaghetti, but before you rush to the stove remember that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.

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Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Portions: 3
Cooking methods: Stovetop
Cuisine: Italian

Ingredients to make Butter, Lemon and Parmesan Pasta

11 oz spaghetti (bronze-extruded)
2 lemons (organic)
2 tbsp butter
2/3 cup grated Parmigiano (or Grana Padano)
to taste salt
to taste pink pepper

Tools

Pot
Pan
Grater

Steps to make Butter, Lemon and Parmesan Pasta

Rinse the lemons — they should be organic — grate the zest, avoiding the white pith, and collect it in a saucepan. Add the butter and a sprinkle of pink pepper and melt over low heat.
Bring a pot filled with water to a boil, add a piece of lemon peel (whole), remove the peel after a couple of minutes, season with salt and add the spaghetti. Pour a little of the pasta cooking water over the butter and lemon, and once the spaghetti have softened but are still very al dente, add them to the sauce.
Continue cooking, adding pasta water as needed. Just before it’s done, toss the pasta with plenty of grated cheese and plate immediately. Garnish with grated lemon zest and pink pepper and enjoy.
Prepare only the amount of lemon pasta you intend to eat; leftovers will go in the fridge and can be reheated if needed, but they won’t be as good and creamy as freshly made.