Spaghetti in a silky lemon, butter and parmesan sauce with black pepper. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 20 minutes.
Prep 5 min Cook 15 min Serves 3 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧀Butter3 tbsp
🍋Lemon1, juiced
🧀Parmesan Cheese3/4 cup, grated
🍝Spaghetti300 g
🌶️Black Pepperto taste
🍋Lemon Zest1 tbsp
Optional extras
🧄Garlic1 clove
🌿Fresh Parsley2 tbsp
Instructions
1
Cook spaghetti in well-salted water; reserve a cup of pasta water.
2
Melt butter with garlic and lemon zest.
3
Add pasta, lemon juice, parmesan and splashes of pasta water, tossing until creamy.
4
Finish with pepper and parsley.
5
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Reserve a splash of the cooking water; it helps the sauce cling to the noodles.
