This sophisticated lemony butter pasta with hazelnuts transforms simple ingredients into an extraordinary dish that embodies Italian cooking at its finest. The one-pan technique creates a silky, restaurant-quality sauce while the toasted hazelnuts add an irresistible crunch and nutty richness that perfectly complements the bright lemon and aromatic herbs.
Ingredients
Main Components:
- 75g hazelnuts, peeled and roughly chopped (1/2 cup)
- 10ml freshly cracked black pepper, plus extra for garnish (2 teaspoons)
- 115g unsalted butter, preferably European style (1 stick)
- 3 cloves garlic, minced
- 1 shallot, sliced into half moons
- Zest of 1 lemon
- 60g fresh parsley, roughly chopped and divided (1 cup)
- 450g spaghetti, gluten-free if needed (1 pound)
- 1.1 litres water (4 1/2 cups)
- 7.5ml kosher salt, plus more to taste (1/2 tablespoon)
- 25mm block of Parmesan with rind, plus freshly grated for serving (1 inch)
Step-by-Step Instructions
Step 1: Toast the Hazelnuts
Heat a high-sided skillet over medium-high heat. The pan should be wide enough for the pasta to lay flat and deep enough to hold the cooking water. Add the roughly chopped hazelnuts to the dry pan and toast, stirring frequently, until they become golden in color and release their fragrant, nutty aroma. This process takes 3-5 minutes and is crucial for developing the deep, roasted flavor that defines this dish.
Step 2: Bloom the Black Pepper
Add the freshly cracked black pepper to the toasted hazelnuts, followed immediately by the butter. Stir continuously until the butter melts completely and the black pepper becomes fragrant, approximately 1 minute. This technique, known as blooming, allows the pepper to release its essential oils and infuse the butter with its spicy warmth.
Step 3: Build the Aromatic Base
Add the minced garlic, sliced shallot, and lemon zest to the butter mixture. Sauté these aromatics until they soften and become fragrant, about 2 minutes. The garlic should become golden but not brown, while the shallots should turn translucent. Stir in half of the chopped parsley, reserving the remainder for garnish.
Step 4: Cook the Pasta and Create the Sauce
Add the spaghetti directly to the skillet, followed by the water, kosher salt, and Parmesan rind. Bring the mixture to a rolling boil, then reduce heat to maintain a light simmer. Cook the pasta, stirring occasionally, until it reaches al dente texture and a creamy sauce has formed around the noodles, approximately 8-10 minutes. During the final minutes of cooking, stir more frequently to prevent the pasta from sticking to the bottom of the pan. The starchy pasta water will combine with the butter and cheese to create a silky, emulsified sauce.
Step 5: Finish and Serve
Remove the Parmesan rind from the pasta. Garnish with the remaining fresh parsley, additional freshly cracked black pepper, and a generous sprinkling of freshly grated Parmesan cheese. Serve immediately while the pasta is hot and the sauce is at its glossiest consistency.
Nutritional Information
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4-6 people
Per Serving (approximate):
- Calories: 485
- Protein: 16g
- Carbohydrates: 58g
- Fat: 22g
- Fiber: 4g
- Sugar: 3g
- Sodium: 385mg
- Calcium: 185mg
Recipe Variations and Substitutions
Nut Alternatives
Substitute hazelnuts with toasted pine nuts for a more traditional Italian flavor, or use chopped walnuts for a different texture profile. Almonds, roughly chopped and toasted, provide another excellent alternative with their mild, sweet flavor.
Citrus Variations
Replace lemon zest with orange zest for a sweeter, more mellow citrus note. Lime zest creates a more intense, tangy flavor that pairs beautifully with the hazelnuts. For extra brightness, add a tablespoon of fresh lemon juice just before serving.
Herb Substitutions
Fresh basil can replace parsley for a more aromatic, Mediterranean flavor profile. Chives provide a mild onion flavor that complements the shallots, while fresh thyme adds an earthy complexity to the dish.
Pasta Options
This sauce works beautifully with linguine, fettuccine, or even short pasta shapes like penne or rigatoni. For a heartier meal, try it with fresh pappardelle or tagliatelle.
Protein Additions
Grilled chicken, pan-seared shrimp, or flaked salmon can transform this side dish into a complete meal. Add cooked protein during the final minute of cooking to warm through.
Expert Tips for Perfect Results
The key to this dish’s success lies in the emulsification process. The starchy pasta water combines with the butter and cheese to create a creamy sauce without any cream. Avoid adding oil to the cooking water, as this prevents proper sauce formation.
Use the finest holes on your grater for the Parmesan to ensure it melts seamlessly into the sauce. Room temperature cheese incorporates more easily than cold cheese straight from the refrigerator.
Frequently Asked Questions
Can I prepare this dish ahead of time? This pasta is best served immediately after cooking, as the sauce can separate and the pasta can become sticky when reheated. However, you can toast the hazelnuts and prepare the aromatics in advance, then complete the dish just before serving.
Why does my sauce look oily instead of creamy? An oily sauce typically results from the butter and pasta water not properly emulsifying. Ensure you’re stirring frequently during the final cooking stage and that there’s enough starchy pasta water to create the emulsion. The pasta water should be cloudy with starch for best results.
Can I make this dish dairy-free? Replace the butter with high-quality olive oil and omit the Parmesan cheese. Add nutritional yeast for a cheesy flavor, though the texture will be different from the traditional version.
What if I can’t find peeled hazelnuts? Toast whole hazelnuts in a 350°F oven for 10-12 minutes, then rub them vigorously in a clean kitchen towel to remove most of the skins. Don’t worry about removing every bit of skin, as some adds rustic charm and additional flavor.
How do I know when the pasta is properly cooked? The pasta should be al dente, meaning it has a slight bite when tested. More importantly, the cooking liquid should have reduced and thickened into a glossy sauce that coats the pasta strands. If the liquid seems too thin, continue cooking for another minute or two.
This lemony butter pasta with hazelnuts represents the essence of Italian cooking, where exceptional results come from treating simple, high-quality ingredients with respect and technique. The combination of toasted nuts, fragrant herbs, and perfectly emulsified sauce creates a dish that’s both comforting and elegant, suitable for weeknight dinners and special occasions alike.