Spaghetti in a creamy butter, lemon and parmesan sauce, bright with lemon zest and juice. Serves 2.
2,000ml
1tbsp
40g
unwaxed1piece
100ml
200g
finely grated40g
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2,000ml | — | — | |
| 2 | | 1tbsp | — | — | |
| 3 | | 40g | — | — | |
| 4 | | 1piece | unwaxed | — | |
| 5 | | 100ml | — | — | |
| 6 | | 200g | — | — | |
| 7 | | 40g | finely grated | — | |
| 8 | | 1pinch | — | — |
Pour 2 litres of water into the large saucepan.
Water · 2,000 ml
Bring to the boil over a high heat.
Add the salt.
Salt · 1 tbspPut the butter in the large frying pan.
Unsalted butter · 40 g
Melt it over a low heat.
Lay the lemon on the chopping board.
Lemon · 1 piece
Pour in the cream.
Double cream · 100 mlSimmer gently for 2 minutes, stirring, then take the pan off the heat.
Add the spaghetti.
Spaghetti · 200 gBoil for about 9 minutes, stirring now and then with the tongs, until just tender.
Lift the spaghetti into the sauce with the tongs, leaving the water behind.
Add the parmesan and toss over a low heat until the sauce is glossy and clings to the pasta.
Parmesan · 40 gCut the zested lemon in half.
Squeeze in the juice and toss again.
Add a good pinch of pepper.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2,000 ml | | Pour 2 litres of water into the large saucepan.⏱ 15sResultWater |
| 2 | — | | Bring to the boil over a high heat.⏱ 10 minResultBoiling water |
| 3 | 1 tbsp | | Add the salt.⏱ 5sResultBoiling salted water |
| 4 | 40 g | | Put the butter in the large frying pan.⏱ 10sResultWeighed butter |
| 5 | — | | Melt it over a low heat.⏱ 1 minResultMelted butter |
| 6 | 1 piece | | Lay the lemon on the chopping board.⏱ 5sResultLemon |
| 7 | Lemonstep 6 |  | Grate the lemon zest finely into the butter.⏱ 40sResultLemon butter |
| 8 | 100 ml | | Pour in the cream.⏱ 10sResultLemon butter and cream |
| 9 | — | | Simmer gently for 2 minutes, stirring, then take the pan off the heat.⏱ 2 minResultLemon cream sauce |
| 10 | 200 g | | Add the spaghetti.⏱ 15sResultSpaghetti to boil |
| 11 | — | | Boil for about 9 minutes, stirring now and then with the tongs, until just tender.⏱ 9 minResultCooked spaghetti |
| 12 | Cooked spaghettistep 11 | | Lift the spaghetti into the sauce with the tongs, leaving the water behind.⏱ 30sResultSpaghetti and lemon cream |
| 13 | 40 g | | Add the parmesan and toss over a low heat until the sauce is glossy and clings to the pasta.⏱ 1 minResultCreamy lemon spaghettiused in step 15 |
| 14 | — | | Cut the zested lemon in half.⏱ 10sResultZested lemon halves |
| 15 | Creamy lemon spaghettistep 13 | | Squeeze in the juice and toss again.⏱ 40sResultSpaghetti with lemon juice |
| Zested lemon halvesstep 14 | |||
| 16 | 1 pinch | | Add a good pinch of pepper.⏱ 5sResultSeasoned lemon spaghetti |
| Total Time | 26 min | ||
| Nutrient | Per serving |
|---|---|
| 832kcal | |
| 22g | |
| 41g | |
| 24g | |
| 81g | |
| 3g | |
| 5g | |
| 3,779mg |
Spaghetti in a creamy butter, lemon and parmesan sauce, bright with lemon zest and juice. Serves 2.
What you’ll doYou will melt butter with lemon zest and cream, toss spaghetti through it with parmesan, then sharpen it with lemon juice.
