Pasta with brown butter, lemon, and Parmesan

Step 1/6

• 454 g pasta

• pot

Cool pasta in a large pot of boiling, generously salted water, stirring occasionally, until very al denote, about 2 minutes less then package directions (pasta will finish in the sauce).

Step 2/6

• 8 tbsp unsalted butter (diced)
• 1 lemon

• pot
• tongs

Meanwhile, heat half of the butter in a large Dutch oven or other heavy pot over medium until melted. Add lemon slices and cook, stirring often, until softened and bottom of the pot is browned in spots 5-7 minutes. Using tongs, transfer one-third of lemon slices to a plate; set aside.

Step 3/6

• whisk

Just before pasta is al dente, scoop out 2 cups pasta cooking liquid. Add 1 1/2 cups pasta cooking liquid to butter sauce, (this may seem like a lot of liquid, but it will thicken once the remaining ingredients are added.) Add remaining butter a piece at a time, whisking until each piece is incorporated before adding more, until the sauce is emulsified and creamy.

Step 4/6

• 28 g Parmesan cheese

Drain pasta and add to sauce. Cook, stirring often and adding 1 oz Parmesan a little at a time. Once all the cheese is added, continue to cook, still stirring, until cheese is melted and sauce is creamy and clings to pasta, about 3 minutes. Remove from heat and sprinkle with an almost ridiculous amount of pepper. Toss once more.

Step 5/6

• salt (for serving)

Serve with more lemon and Parmesan