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The Recipe

Lemony Shallot Pasta

Silky spaghetti with golden shallots, garlic, lemon, parmesan, and fresh herbs.

Serves
4 servings
Prep
15 min
Cook
20 min
Total
35 min
Level
Easy

Ingredients

  • 400g spaghetti or bucatini
  • 3 large shallots, thinly sliced
  • 2 garlic cloves, finely grated
  • 1 unwaxed lemon, zest and juice
  • 60g parmesan, finely grated
  • Basil and parsley, to serve
  • Sea salt and freshly ground black pepper

Method

  1. Cook the pasta in well-salted water until just shy of al dente. Reserve 1 cup of pasta water before draining.
  2. Gently cook the shallots until golden, then add the garlic and lemon zest.
  3. Add the pasta and parmesan, tossing with a splash of pasta water until the sauce is glossy and coats every strand.
  4. Finish with lemon juice, basil, parsley, sea salt, and black pepper. Serve immediately.

Bucatini gives the dish a richer bite, but spaghetti works beautifully. Add the pasta water gradually so the sauce stays silky, not loose.

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The Marbie Edit

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8 pieces