Description

This pasta has simple ingredients that make an incredible dish. It's so easy and delicious, you'll make it often. It's a great recipe to serve on Meatless Mondays.

Ingredients

• 1 lb. rigatoni or other short tube pasta
• Kosher salt
• reserved 2 c. pasta cooking water
• 8 T. unsalted butter, cut into pieces, divided
• 1 small lemon, very thinly sliced into rounds, seeds removed
• 1 oz. Parmesan cheese, finely grated, plus more for serving
• 2 t. freshly ground black pepper

Steps

1. Cook pasta in a large pot of well salted boiling water, stirring occasionally, until al dente, about 2 minutes less than package directions, about 12 minutes. The pasta will finish cooking later.
2. Meanwhile, heat half of the butter in a large Dutch oven or heavy pot over medium heat until melted. Add lemon slices; cook, stirring often, until softened and bottom of pot is browned in spots, about 5–7 minutes. Use tongs to transfer one-third of the lemon slices to a platter; set aside.
3. Just before pasta is cooked to al dente, reserve 2 c. pasta cooking water. Add 1 1/2 c. of this water to the butter sauce. It will thicken when the remaining ingredients are added. Add the remaining butter one piece at a time, whisking until each piece is incorporated before adding more, until the sauce is emulsified and creamy.