Here's a simple weeknight dinner that will get the job done. Don't have any energy after a long day? This creamy, lemon-Parmigiano pasta is the ultimate last-second meal. The sauce is quickly assembled as the pasta boils away and is made up of items you should always have in your pantry: dry pasta, lemon, Parmigiano-Reggiano, and olive oil.
The magic ingredient here is the pasta cooking water, which takes the starch from the pasta and uses it to bind with the lemon juice, grated cheese, and olive oil. This makes the pasta sauce. Now let's get to it.
WHAT YOU WILL NEED:
2 organic lemons, juiced and zested 1/3 cup extra-virgin olive oil 3/4 cup grated Parmigiano-Reggiano cheese, and more for serving 1 pinch Salt and pepper 1 pound spaghetti of your choosing (pictured is trader joes pappardelle) 1 small head of parsley - you can also use basil instead
DIRECTIONS
1. In a medium bowl, combine the lemon zest and juice, olive oil, cheese, 1/2 teaspoon salt, and a few generous grindings of black pepper; mix vigorously so the cheese “melts” into the oil and lemon juice. (If you keep your lemons in the fridge the sauce doesn't bind the same if the lemon juice is cold. Make sure everything is at room temp). Taste, adding more salt and pepper to your liking. I added two cloves of minced garlic as well (up to you if you want to add) then set aside.
2. Bring a large pot of well-salted water to a boil (please don't be afraid to salt the hell out of your pasta water. 1 tablespoon of salt for every 6 cups of water). Cook the pasta according to the package directions for al dente which greatly varies between fresh and dried pasta. Drain, reserving 1 cup of the pasta cooking water.
3. Return the drained pasta to the hot pot, pour over the lemon-Parmigiano sauce, tossing with up to 1/2 cup of the reserving cooking water (to start) to make a creamy sauce that clings to the strands, adding more water as necessary. Add the parsley & toss once or twice to incorporate the mixture. Serve immediately with more grated Parmigiano, as desired.
- Another item we all have on hand is eggs! If you want to give this dish more of a carbonara vibe add two raw eggs (one whole egg & the second egg you'll need to separate the whites and just add the yolk) to the strained and cooked pasta. Add in your sauce and cook on medium/low heat for a few mins until creamy.
Pairs well with a simple salad and red wine.
Enjoy!