Lemon Garlic Bucatini

You just came home from work/school, you open the fridge, and you find nothing. Did I just trigger a traumatic event in your mind? We have all been there. This lemon garlic bucatini is the solution to those days when your groceries are running low, or you yourself are running low on energy. In under 15 minutes, this easy, lemon-y, garlic-y pasta is a great dinner idea with no fuss! Can't get enough of citrus-based sauces? You'll want to try my chicken al limone!

This pasta was inspired by my easy chilli garlic noodles, which are another great option for an easy 15 minute meal! For another delicious, easy spin on lemony pasta, this one pot lemon spaghetti is a must-try! Serve this bucatini up with my air fryer garlic bread or with this Lemon Garlic Shrimp Scampi for a complete meal!

Jump to:

• Ingredients
• Instructions
• Expert Tip
• Substitutions
• Variations
• Equipment
• Storage
• Lemon Garlic Bucatini
• 💬 Comments

Ingredients

• Bucatini pasta
• Salted butter
• Coarse black pepper
• Lemon
• Fresh garlic
• Parmesan cheese

A full list of ingredients with measurements is located on the recipe card, below.

Instructions

1. Boil the pasta: In a pot of liberally salted water, boil the pasta until slightly less than al dente. The pasta should still have a bit of bite to it. Before draining, save some ¼ cup of pasta water for the sauce.
2. Prepare the sauce: In a skillet over medium-low heat, sauté the minced garlic in butter. Once the garlic has become fragrant, squeeze in the juice of ½ a lemon.
3. Finish the pasta: Add the pasta to the skillet, and top with parmesan and pasta water. Keep tossing vigorously so that the cheese, lemon juice and pasta water form a sauce. Finish with black pepper and lemon zest.

Substitutions

• Bucatini - Feel free to substitute with spaghetti, spaghettini or even capellini.
• Parmesan cheese - You can also use pecorino romano cheese
• Black pepper - For a little more punch, add red chilli flakes to the pasta instead!

Variations

• Meat - Add some pancetta to the pasta to make it more hearty
• Pescatarian meal - Top with some sautéed shrimp to make this a pescatarian-friendly meal

Equipment

This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.

• Large pot
• Large stainless steel skillet

Storage

This pasta is eaten best when it's fresh, because of the simple ingredients. While you can store it in the fridge for 1-2 days, the texture of the sauce will likely change and it won't be as enjoyable. Because this recipe takes such little time to make, I recommend making it fresh!

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