Lemon Sauce with Spaghettini


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About


  1. 1 pound dried spaghettini (thin spaghetti)
  2. ½ cup (1 stick) butter
  3. 2 tablespoons olive oil
  4. 2 tablespoons finely chopped shallots or green onions (white parts only)
  5. 1 tablespoon finely chopped garlic
  6. 2 tablespoons finely grated lemon zest
  7. 3 tablespoons fresh lemon juice
  8. Salt and freshly ground pepper
  9. 3 tablespoons chopped fresh basil leaves
  10. 3 tablespoons chopped fresh parsley leaves
  11. ¾ cup freshly grated Pecorino, Parmesan, or Crottin cheese, plus extra for garnish


Bring at least 4 quarts of lightly salted water to a boil in a large pot. Stir in the spaghettini and cook until al dente. Drain, reserving a cup of the pasta cooking water.

While the pasta is cooking, melt the butter and olive oil over medium heat in a large sauté pan. Add the shallots and garlic, and sauté until the vegetables are softened but not brown, 1 to 2 minutes. Stir in the lemon zest and juice and season lightly with salt and pepper. Stir in the hot spaghettini, and remove from the heat.

Add the herbs and cheese and toss quickly, adding enough of the reserved pasta water to keep everything moist. Serve in warm bowls with additional cheese on top, if desired.