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Jamie Oliver 5-Ingredient Lemon Pasta

Jamie Oliver 5-Ingredient Lemon Pasta
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A bright, silky pasta that comes together in the time it takes to boil water. Fresh lemon zest and juice, good olive oil, and salty Parmesan create a creamy sauce without cream — it’s all about the starchy pasta water. Perfect for a quick weeknight dinner that tastes like you spent hours.

Ingredients

Scale
  • 8 oz / 227g dry spaghetti or linguine
  • 2 large lemons, zested and juiced (about 2 tbsp zest and 3–4 tbsp juice)
  • 3 oz / 85g Parmesan cheese, very finely grated (about 1 cup, lightly packed)
  • 1/4 cup / 60ml extra virgin olive oil
  • 1 tsp freshly cracked black pepper, plus more for serving
  • 2 tsp kosher salt (for pasta water and to taste)

Instructions

  1. Fill a large pot with 4-5 quarts of water and bring it to a rolling boil over high heat. Add 2 tsp kosher salt — the water should taste like the sea. Drop in the spaghetti and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water just before draining, then drain the pasta (do not rinse).
  2. While the pasta cooks, combine the lemon zest, lemon juice, finely grated Parmesan, and olive oil in a large heatproof bowl. Whisk with a fork until a thick paste forms — this is your base sauce. The cheese will clump, but that’s fine; the hot pasta water will smooth it out.
  3. Immediately after draining, add the hot spaghetti to the bowl with the sauce. Toss vigorously with tongs for 30 seconds, using a circular lifting motion to coat every strand. The heat from the pasta will soften the cheese and release its nutty flavor.
  4. Begin adding the reserved pasta water, 1 tablespoon at a time, and toss continuously. After about 3-4 tablespoons, the sauce will transform from a clumpy paste into a smooth, glossy emulsion that clings to the pasta. You want the consistency of a light cream — add more water if needed, a tablespoon at a time.
  5. Add 1 tsp freshly cracked black pepper and toss once more. Taste the pasta: it should be well-seasoned from the salty pasta water and cheese. Adjust with a pinch of salt or a squeeze of lemon if it needs more brightness. Serve immediately in warm bowls, with an extra grating of Parmesan and a crack of black pepper on top.

Notes

This pasta is best eaten immediately — the sauce will lose its creamy emulsion as it cools. For leftovers (unlikely), store in an airtight container in the fridge for up to 2 days. To reheat, place in a skillet over medium-low heat with a splash of water or lemon juice, and toss until hot and silky again. Do not microwave, as it will turn gummy. If you want to double the recipe, keep the ratio of pasta water to sauce the same; use a pot large enough to toss everything without crowding.

Nutrition

Keywords: lemon pasta, 5 ingredient pasta, Jamie Oliver pasta, spaghetti al limone, quick pasta, weeknight dinner, simple Italian, lemon Parmesan pasta, easy pasta recipe, vegetarian pasta

Find it online: https://britishrecipes.uk/5-ingredient-lemon-pasta/