Ingredients

The following ingredients have 4 Servings
  • 8 ounces dry spaghetti
  • 4 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Meyer lemon zest ((from about 1 to 2 lemons))
  • 2 tablespoons Meyer lemon juice ((from about 1 lemon))
  • 2 teaspoons fresh thyme, (finely chopped)
  • 4 tablespoons Parmesan cheese, (grated)
  • salt and freshly ground black pepper

Instruction

  • Cook the pasta in a large pot of boiling, salted water until it's al dente. (Al dente means "to the tooth." The pasta should be tender, but with a bite to it.)
  • As soon as you put the pasta in the water, add the butter, oil, lemon zest, lemon juice and thyme to a large sauce, or sauté pan. Over low-medium heat, let the butter melt. Then mix and let it gently simmer until the pasta is done.
  • Drain the pasta and add it to the pan with the sauce.
  • Season generously to taste with salt and pepper. (Here's How to Season to Taste.)
  • Sprinkle with Parmesan and serve.