One-Pan Lemon Pasta

This pasta is my answer to the question of what to eat when there's almost nothing in the house. One pan, one pot of boiling water, and the pasta comes out saucy and bright and completely satisfying. It's become my reliable Thursday dinner — the day before grocery shopping when the fridge is looking sorry.

The technique is simple: cook the pasta, reserve some starchy pasta water, then build the sauce in the pasta pan with butter, garlic, lemon and the pasta cooking water. The starch in the water emulsifies with the butter and creates a sauce that coats the pasta perfectly. It's the same principle as carbonara but kinder to beginners.

Add parmesan at the end in great amounts, twist in some black pepper, and add anything else you like — rocket, crispy capers, a tin of tuna, some torn basil. The base is forgiving and makes everything taste considered.

Ingredients

• 400g spaghetti or linguine
• 4 cloves garlic, thinly sliced
• 80g unsalted butter
• 2 lemons (zest and juice)
• ½ cup (50g) parmesan, finely grated, plus extra
• 2 tbsp olive oil
• 1 tsp chilli flakes (optional)
• Large handful of baby spinach or rocket
• Salt and plenty of black pepper

Method

Step 1

Cook the pasta in a large pot of well-salted boiling water until al dente. Before draining, scoop out at least 1 cup of the pasta cooking water — this is crucial for the sauce.

Step 2

While the pasta cooks, heat the olive oil and half the butter in a large deep frypan over medium heat. Add the garlic and chilli flakes and cook gently for 2 minutes until the garlic is golden but not burnt.

Step 3

Drain the pasta and add directly to the pan. Add the lemon zest, lemon juice, remaining butter and ½ cup of the reserved pasta water. Toss vigorously over medium heat, adding more pasta water as needed, until the sauce is creamy and coats the pasta.

Step 4

Remove from heat, add the parmesan and greens, and toss until the greens have wilted slightly. Season generously with salt and black pepper. Serve immediately with more parmesan.