Instantly transform simple buttered pasta into a bright, complex dish on even the laziest of weeknights. Do your best to keep the pieces of preserved lemon super small; we want those little bits to melt into the sauce and be nearly undetectable visually. Adding a touch of the salty brine from the jar will take the deep preserved lemon flavor even further. This pantry staple is plenty salty, so go easy on the salt in your pasta water and adjust the seasoning to taste right before serving. You can follow our preserved lemon recipe to make your own at home, but store-bought works too.
What you’ll need
Large Pot
$65 $48 At Amazon
Large Skillet
$90 At Amazon
Tongs
$16 $15 At Amazon
Microplane Grater
$19 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
Preparation
Step 1
Cook 12 oz. spaghetti in a large pot of boiling salted water, stirring occasionally, until just shy of al dente, about 1 minute less than package directions.
Step 2
Meanwhile, melt ½ cup (1 stick) unsalted butter in a large skillet over medium heat. Add ¼ cup finely chopped preserved lemon and season with freshly ground pepper. Cook, stirring, until butter is sizzling around edges of lemon, about 1 minute. Stir in 2 Tbsp. preserved lemon brine, reduce heat to low, and keep warm until pasta is ready.
Step 3
Using tongs, transfer pasta to skillet (a little water coming along is okay) and add ½ cup pasta cooking liquid. Increase heat to medium and cook, tossing vigorously and adding more pasta cooking liquid by the ¼-cupful as needed, until sauce is silky and pasta is coated and glossy, about 2 minutes.
Step 4
Divide pasta among bowls and top with finely grated Parmesan; season with pepper.
Recipe notes
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