Ingredients
Method
- Bring a large pot of heavily salted water to a boil. Cook the 12 oz of pasta until 1 minute less than al dente according to package instructions. Reserve 1.5 cups of the starchy pasta water before draining the pasta.
- In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, making sure not to burn the garlic.
- In a separate bowl, whisk together 1/2 cup of unsalted European-style butter, 1 tbsp lemon zest, and 3 tbsp lemon juice. Add a pinch of salt and freshly cracked black pepper. Set aside.
- Once the pasta is cooked, add it directly to the skillet with the garlic. Pour in the prepared lemon butter mixture and 1/2 cup of reserved pasta water. Stir to combine until the sauce emulsifies and coats the pasta evenly.
- Add 1/2 cup of grated Parmigiano-Reggiano and stir to combine. Taste and adjust the seasoning with more salt and pepper if needed.
- Finish by folding in 1 tbsp of fresh dill. Serve immediately with extra lemon zest and Parmesan, if desired.
Notes
This recipe uses a technique called 'starch-water emulsion,' which ensures the sauce clings to every strand of pasta, creating a silky, creamy texture. It's simple, yet luxurious.
