- 12 ounces spaghetti or preferred long pasta
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 5 large garlic cloves minced
- 1/4 teaspoon crushed red pepper flakes adjust to taste
- Juice and zest of 1 large lemon
- 1/3 cup fresh parsley chopped
- Kosher salt and freshly ground black pepper to taste
- 2 ounces parmesan cheese freshly grated
1 Large Stockpot
1 Deep Sauté Pan
1 Colander
1 Microplane Zester
1 Wooden Spoon
Boil Pasta Perfectly: Fill a large stockpot with water, add 1 tablespoon of kosher salt for every 2 quarts, and bring it to a vigorous boil over high heat. Once boiling, carefully add the spaghetti, stirring occasionally to prevent sticking, and cook according to package instructions until al dente, about 8–10 minutes. Reserve 1 cup of pasta water before draining the pasta to adjust the sauce consistency later. Sauté Garlic and Red Pepper: While the pasta cooks, heat olive oil and butter in a deep sauté pan over medium heat until sizzling and fragrant. Add the minced garlic and crushed red pepper flakes, stirring continuously for about 30 seconds to release their aroma without burning. Remove the pan from heat briefly to prevent overcooking while preparing the pasta. Combine Pasta and Sauce: Return the sauté pan to medium heat, add the drained pasta, and pour in 1/4 cup of reserved pasta water to help the sauce coat the noodles evenly. Toss the pasta gently using tongs or a wooden spoon until fully combined and heated through, adding more pasta water if needed to achieve a silky texture. Add Lemon and Parsley: Remove the pan from heat and stir in the fresh lemon zest and juice along with chopped parsley, ensuring every strand of pasta is coated in the bright, tangy sauce. Taste and season with additional kosher salt and freshly ground black pepper to balance flavors perfectly. Finish with Parmesan Cheese: Transfer the pasta to a serving bowl or platter, sprinkle generously with freshly grated parmesan cheese, and give it a final gentle toss. Serve immediately while warm, optionally drizzling a little extra olive oil over the top for added richness and presentation.
- Use any long, thin pasta such as linguine or fettuccine for a slightly different texture.
- Reserve pasta water before draining; it helps adjust sauce consistency for a silky coating.
- Freshly grated parmesan cheese enhances flavor more than pre-grated varieties.
- Adjust red pepper flakes according to your preferred spice level.
- For an extra citrus punch, zest the lemon directly over the pasta before serving.
- Olive oil quality matters; use extra virgin for the best aroma and taste.
