Spaghetti Piccata
Elevate your pasta night with the zesty allure of Spaghetti Piccata, a vibrant dish that blends velvety butter, bright lemon juice, and the briny punch of capers into a luxurious sauce that clings perfectly to al dente spaghetti. Infused with garlic and enhanced by a splash of dry white wine, this Italian-inspired recipe is both elegant and approachable, ready in just 30 minutes. Finished with fresh parsley and a generous sprinkle of Parmesan cheese, every bite is a harmonious balance of citrusy tang, rich creaminess, and a subtle salty kick. Perfect for weeknight dinners or a quick dinner party centerpiece, Spaghetti Piccata is proof that simple ingredients can create extraordinary flavor.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic
- 3 tablespoons capers
- 120 milliliters dry white wine
- 60 milliliters lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons parsley
- 40 grams grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 120 milliliters pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 120 ml of pasta cooking water before draining, then set the pasta aside.
While the pasta cooks, mince the garlic and finely chop the parsley. Zest and juice the lemon, setting both aside.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat until the butter is melted.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant but not browned.
Stir in the capers and cook for another minute to release their flavor.
Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly.
Lower the heat and add the lemon juice, lemon zest, and the remaining 2 tablespoons of butter. Stir well to create a silky sauce.
Season the sauce with salt and black pepper. Taste and adjust seasoning as needed.
Add the cooked spaghetti to the skillet along with the reserved pasta water. Toss the pasta in the sauce until evenly coated and heated through.
Stir in the freshly chopped parsley and 30 grams of Parmesan cheese, reserving a little for garnish.
Plate the spaghetti, sprinkle with the remaining Parmesan, and serve immediately with additional parsley and lemon wedges if desired.
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 3672 mg | 160% | |
| Total Carbohydrate | 139.4 g | 51% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 6.8 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 569 mg | 44% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 476 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
