Brown Butter Lemon Spaghetti
Ingredients
Main Ingredients
spaghetti
300 g
butter
4 tbsp
garlic (slivered)
5 clove
lemon (juiced)
0.5 piece
lemon zest
1 tbsp
heavy cream (room temperature)
177 ml
parmesan (grated)
100 g
parsley (chopped)
2 tbsp
Instructions
Prepare ingredients
Grate the parmesan cheese and zest the lemon. Slice the garlic into thin slivers.
Cook the spaghetti
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1-2 cups of pasta water before draining.
Brown the butter
Melt butter in a large pan over medium-low heat. Stir frequently until the butter turns golden brown, develops small brown bits at the bottom, and smells nutty (about 4-5 minutes).
Sauté the garlic
Add the slivered garlic to the browned butter and cook for 30 seconds until fragrant.
Make the sauce
Add the lemon juice, lemon zest, and heavy cream to the pan. Stir to combine. Gradually add reserved pasta water to reach desired sauce consistency.
Combine pasta and sauce
Add the cooked spaghetti to the pan with the sauce. Toss well to coat. Add more pasta water as needed for silky consistency.
Finish and serve
Remove from heat. Stir in half of the grated parmesan. Serve immediately with remaining parmesan and fresh parsley on top.
Original recipe
Storage
Best enjoyed fresh. Reheating may alter the creamy texture.
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