Lemon Butter Pasta with Parmesan and Pecorino

Lemon Butter Pasta

Step 1: Prep the lemon [00:05]

Zest and juice the lemons. Set the zest and juice aside.

Step 2: Cook the pasta [00:16]

Bring a pot of water to a boil, season with salt (do not over-salt), and drop in the spaghetti. Cook until slightly underdone.

Step 3: Prepare the emulsion [00:20]

Take a ladle of the pasta water and pour it into a clean pan. Whisk in small cubes of cold unsalted butter until melted. Continue adding butter until you have a smooth emulsion.

Step 4: Add flavor and pasta [00:31]

Once the butter emulsion is ready, add the lemon juice and zest. Transfer the pasta directly from the boiling water into the pan with the butter sauce.

Step 5: Finish the sauce [00:38]

Cook the pasta in the sauce over heat, allowing the pasta to absorb the lemon butter emulsion.

Step 6: Add cheese and serve [00:42]

Add a mixture of grated Parmesan and Pecorino cheese to the pan and toss until creamy. Plate the pasta and garnish with fresh chopped mint.