I made this pasta on a day when everything else felt… just a bit grey. I hadn’t done the shopping, wasn’t in the mood for a “proper dinner,” and yet — somehow — this came out like a hug dressed in silk pyjamas. That buttery lemon scent hit me first, rising up with the steam, and suddenly everything felt alright again. Funny how food does that.
This is the kind of dish that feels luxurious, even though it’s made with pantry staples. Just five ingredients, a pot of boiling water, and a splash of pasta magic. No fuss. No chaos. Just comfort — bright, buttery, lemony comfort.
Why You’ll Love It
- Comes together in 20 minutes flat, start to finish.
- Bright, zingy lemon lifts everything — even your mood.
- You only need five ingredients — no shopping list needed.
- Feels elegant enough for dinner guests, even if you’re in sweatpants.
- Leftovers? Lovely cold the next day with a bit of olive oil.
- Rich and silky without a drop of cream.
Ingredients
- 1 lb (450g) linguine or spaghetti
- ⅓ cup fresh lemon juice
- 7 tbsp butter (salted or unsalted, both work)
- ½ cup grated Parmesan
- 1 tbsp lemon zest
How to Make It
Get the pasta boiling:
Bring a big pot of water to a boil — but only fill it halfway. Less water = more starch. Salt it like the sea, then cook your pasta until just under al dente. You want it to still have a bit of bite.
Don’t forget the golden water:
Before you drain, scoop out 1½ cups of that pasta water. It’s like liquid gold for this sauce — don’t skip it. Drain the rest and toss the pasta back in the pot.
Start the lemon butter magic:
With the heat on low, add the lemon juice, a splash of pasta water, and a few tablespoons of butter to the hot pasta. Stir, stir, stir.
Melt it slow, build the sauce:
Add the rest of the butter in stages, stirring as it melts into the pasta. Then toss in the Parmesan and zest — keep it moving until it’s glossy and rich.
Finish with a final toss:
Add a bit more pasta water if the sauce feels too thick. Taste, season, and serve straight away while it’s warm and dreamy.
Common Mistakes and How to Dodge Them
Why is my sauce clumpy?
The cheese might’ve hit too much heat too fast. Keep the temp low and stir it in after the butter’s melted.
It tastes flat — what’s missing?
Salt. Don’t be shy — between the pasta water and the lemon, you need a generous pinch to balance it.
Can I skip the zest?
I mean… technically yes, but don’t. It brings all the lemon fragrance without adding more acid. It’s the secret glow.
Storage and Reheating
Fridge:
Keeps up to 2 days. Store it sealed tight.
Reheat:
Gently warm it in a pan with a splash of water or butter. Microwave works, too — just stir halfway.
Freezer:
Skip it — the sauce doesn’t freeze well. It’ll split and go sad.
Frequently Asked Questions
Can I use bottled lemon juice?
If it’s a fresh one, maybe. But fresh-squeezed really is worth it here. It’s the main flavor, after all.
What if I don’t have Parmesan?
Use any hard cheese that melts well — Grana Padano, pecorino, or even a sharp cheddar in a pinch.
Is this vegetarian?
If your Parmesan is vegetarian-certified, yes! Always double-check the label.
Nutrition Facts (Per Serving)
- Calories: 328 kcal
- Fat: 13g
- Carbs: 43g
- Protein: 10g
- Sodium: 405mg
- Sugar: 2g
Jamie Oliver 5 Ingredients Lemon Pasta
Description
A quick and creamy lemon pasta made with just five pantry staples — buttery, bright, and ready in 20 minutes.
Ingredients
Instructions
- Boil pasta in salted water. Save 1½ cups of the water before draining.
- Add pasta back to pot with lemon juice, 1 cup water, and butter in stages.
- Stir until melted and creamy.
- Add cheese and lemon zest, stir until smooth.
- Season to taste and serve hot.
Notes
- Don’t overcook the pasta — finish it in the sauce.
- Add more pasta water as needed for silkiness.
- Zest first, then juice the lemon. Easier that way.
- Salt is essential — don’t be shy.