Fresh parsley leaves, chopped, for garnish (optional)
Instructions
Cook the pasta according to package instructions**. Reserve 1 cup of pasta water and drain the rest.
To the now empty pot, heat the butter and olive oil over medium heat until the butter has melted.
Reduce the heat to low and add the garlic cloves. Stirring frequently, warm the garlic until fragrant, about 30 seconds, making sure the garlic doesn't brown.
Add the lemon juice and 3/4 cup of the reserved pasta water. Stir to combine. Add back the drained pasta and toss to coat. Add more pasta water, if desired, for an even creamier consistency. Season with salt and pepper to taste. Garnish with parsley.
Notes
*This recipe was developed using short cut pasta (e.g. penne, rigatoni, farfalle, etc.). To make the recipe with long cut pasta (e.g. fettucini, linguine, spaghetti, etc.), use the juice from 1 whole lemon and reserve 2 cups of pasta water.**See tips in post above to achieve al dente pasta.