Lemon-Butter Artichoke Pasta

This recipe is a riff on classic fettuccine alfredo, where butter, Parmigiano Reggiano, and pasta water come together to create the creamiest sauce—without any cream. No substitutions for the cheese here; real Parmigiano Reggiano is essential for its nutty, salty depth.

To achieve the perfect consistency, make sure the pasta is hot when it meets the butter and cheese mixture.

Ingredients

• 200g spaghetti
• 5 tablespoons butter, divided
• 1 tablespoon olive oil
• 1 clove garlic, minced
• ½ teaspoon chili flakes
• 1 cup chopped artichoke hearts
• 115g grated Parmigiano Reggiano (plus more for garnish)
• Zest of 1 lemon
• Lemon wedges, for serving

Instructions

1. Cook the Pasta
   Bring a large pot of salted water to a boil and cook the spaghetti until al dente, following the package instructions.
   
2. Sauté Garlic & Chili Flakes
   
   • While the pasta cooks, set a medium saucepan over medium heat.
   • Add 1 tablespoon butter and the olive oil. Once melted, add garlic and chili flakes.
   • Cook until the garlic is softened but not browned. Turn off the heat and set aside.
3. Reserve Pasta Water & Drain Pasta
   
   • Scoop out 1 cup of pasta water and set aside.
   • Drain the pasta quickly and move on to the next step while it’s still hot.
4. Create the Butter & Cheese Base
   
   • Add the remaining 4 tablespoons of butter and Parmigiano Reggiano to the saucepan.
   • Mash the butter and cheese together until combined.
5. Combine Everything
   
   • Add the artichoke hearts to the butter mixture.
   • Immediately transfer the hot pasta into the saucepan.
   • Pour in ¼ cup of reserved pasta water and toss the spaghetti vigorously until the butter and cheese melt into a smooth, glossy sauce.
   • If the mixture is too thick, add more pasta water, a tablespoon at a time, until the desired consistency is reached.
6. Finish & Serve
   
   • Add the lemon zest and toss to combine.
   • Serve immediately with extra Parmigiano Reggiano and a lemon wedge on the side.

Pro Tips

• No Substitutes for Parmigiano Reggiano – The unique texture and flavor make this dish. Skip the pre-grated cheese for the best melt.
• Work Quickly – The residual heat from the pasta helps emulsify the sauce. Cold pasta won’t absorb the flavors the same way.
• Adjust to Taste – If you like more tang, squeeze fresh lemon juice just before serving.

Enjoy this light yet decadent pasta dish with its perfect balance of buttery richness, citrus brightness, and a touch of heat.

Lemon-Butter Artichoke Pasta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Andrea Buckett

Ingredients

200g spaghetti

5 tablespoon butter, divided

1 tablespoon olive oil

1 clove garlic, minced

1/2 teaspoon chili flakes

1 cup chopped artichoke hearts

115g grated Parmigiano Reggiano + more for garnish

Zest of 1 lemon

Lemon wedges for serving

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to the package directions.

2. Meanwhile, in a medium saucepan, set over medium heat, add one tablespoon of butter and the olive oil. Once the butter is melted, add the garlic and the chili flakes. Cook until the garlic is just soft but not brown. Turn the heat off under the saucepan while the pasta continues cooking.

3. Use a measuring cup to scoop up about a cup of pasta water and set aside. Drain the pasta.

4. Add the remaining 4 tablespoons of butter to the saucepan along with the parmigiano. Mash the butter and parmigiano together. Add the artichoke hearts

5. Immediately transfer the hot pasta to the saucepan with the butter mixture. Add about ¼ cup of the reserved pasta water and toss the pasta until the butter mixture has melted and coated the spaghetti. Add more water if the mixture seems too thick.

6. Add the lemon zest and toss to combine. Serve immediately with a lemon wedge.