Lemon Garlic Butter Pasta

How to Make Lemon Garlic Butter Pasta

1. 1

   Step 1: Cook the pasta

   Bring a large pot of water to a rolling boil and add the kosher salt. Cook the spaghetti until just al dente according to package directions, then reserve 1 cup of the pasta cooking water and drain the pasta.

   For this step

   • 12 ozspaghetti (or long pasta of choice)
   • 1 1/2 teaspoonskosher salt (for pasta water and seasoning)
   
2. 2

   Step 2: Crisp garlic and capers in butter and oil

   While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat. Add the sliced garlic and cook until fragrant and just starting to color (30–60 seconds), then add the drained capers and cook another 1–2 minutes until they sizzle and become lightly crisp.

   For this step

   • 6 tablespoonsunsalted butter
   • 2 tablespoonsextra-virgin olive oil
   • 4 clovesgarlic, thinly sliced
   • 3 tablespoonscapers, drained and patted dry
   
3. 3

   Step 3: Add lemon and loosen the sauce

   Stir in the lemon zest and juice, then pour in about 1/2 cup of the reserved pasta water and bring to a gentle simmer. Use the heat to emulsify the butter and lemon into a glossy sauce, simmering 1–2 minutes so flavors meld.

   For this step

   • 1 large lemonlemon (zest + juice of 1 large)
   
4. 4

   Step 4: Toss pasta with sauce and cheese

   Add the drained pasta directly to the skillet and toss vigorously to coat, adding up to another 1/4–1/2 cup reserved pasta water as needed to reach a silky consistency. Remove from heat, stir in the grated Parmesan and black pepper, and taste for seasoning, adjusting salt if necessary.

   For this step

   • 3/4 cupfreshly grated Parmesan
   • 1/2 teaspoonfreshly ground black pepper
   
5. 5

   Step 5: Finish and serve

   Fold in the chopped parsley and a final sprinkle of lemon zest if desired. Plate immediately and finish each serving with extra Parmesan and a crack of black pepper for a bright, restaurant-style presentation.

   For this step

   • 1/4 cupfresh flat-leaf parsley, roughly chopped
   

1. Bring a large pot of water to a rolling boil and add the kosher salt. Cook the spaghetti until just al dente according to package directions, then reserve 1 cup of the pasta cooking water and drain the pasta.
2. While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat. Add the sliced garlic and cook until fragrant and just starting to color (30–60 seconds), then add the drained capers and cook another 1–2 minutes until they sizzle and become lightly crisp.
3. Stir in the lemon zest and juice, then pour in about 1/2 cup of the reserved pasta water and bring to a gentle simmer. Use the heat to emulsify the butter and lemon into a glossy sauce, simmering 1–2 minutes so flavors meld.
4. Add the drained pasta directly to the skillet and toss vigorously to coat, adding up to another 1/4–1/2 cup reserved pasta water as needed to reach a silky consistency. Remove from heat, stir in the grated Parmesan and black pepper, and taste for seasoning, adjusting salt if necessary.
5. Fold in the chopped parsley and a final sprinkle of lemon zest if desired. Plate immediately and finish each serving with extra Parmesan and a crack of black pepper for a bright, restaurant-style presentation.