Preparation
- Cook the spaghetti in generously salted water until al dente. In the last few minutes, scoop out a large cup (about 250 ml) of pasta water.
- Shortly before the pasta is done, melt the butter in a very large frying pan over medium heat and let it foam, then turn the heat down low. Add the lemon zest and garlic and let them release their fragrance for 1 to 2 minutes without the garlic browning.
- Lift the pasta straight from the pot into the pan, add about 150 ml pasta water and toss over medium heat until a sauce forms that coats the pasta.
- Stir in half the Parmesan, then add the lemon juice and the remaining cheese and keep tossing until the sauce is smooth. If it is too thick or clumpy, add pasta water a spoonful at a time.
- Season with salt and pepper, sprinkle with lemon zest and herbs and serve immediately with more Parmesan.
Drink with it
White wine · excellent match
Falanghina, Fiano or Vermentino, unoaked
Citrus fruit and taut acidity mirror the lemon zest and juice, and the body holds up to the butter and Parmesan sauce.
Which wine pairs with food? A simple approach to choosingSparkling wine · excellent match
Franciacorta or Crémant, Brut
Acidity and bubbles cut through butter and cheese, and the yeasty note suits the Parmesan.
Sparkling wine, Champagne, and Prosecco: what's the difference?Floral gin · good match
Floral gin and tonic with a lemon twist
The zest doubles the citrus aroma, and the bitterness of the tonic cuts the butter fat.
Gin styles: London Dry, Old Tom, Navy Strength, and morePale lager · good match
Helles or Pils, well chilled
Carbonation and fine bitterness cleanse the palate after the butter and cheese sauce.
Pils or Helles: What's the Difference?