There’s so much to love about Pasta al Limone. The humble and comforting mouthful of perfectly cooked pasta with a silky cream sauce brightened with fresh lemon are simple flavours working at their finest.
- 3 cloves of garlic, finely chopped
- 1/2 tsp sea salt and black pepper
- 3/4 cup parmesan cheese, plus extra to serve
Instructions
- Bring a large pot of salted water to boil, cook the spaghetti to packet instructions, undercooking by a couple of minutes to finish cooking in the sauce
- Reserve some pasta water, then drain pasta
- Meanwhile, heat olive oil and butter in a large pan over medium heat, add in garlic and cook for about 2 minutes, then add in the lemon juice and most of the lemon zest (leave a little for garnish), sour cream, parmesan and salt and pepper. Stir to combine
- Allow to come to a gentle, bubbling simmer for about five minutes for everything to thicken up and the flavours to meld together
- Add in the cooked pasta and reserved pasta water, toss through. Allow to cook together for a minute or two until pasta is cooked perfectly
- Divide pasta between plates, top extra parmesan, pepper and remaining lemon zest.
