Spaghetti al Limone

1 pound spaghetti
1/2 cup + 1 tablespoon olive oil, divided
2 garlic cloves, ground on microplane or minced
2/3 cup fresh grated Parmesan
1/2 cup fresh lemon juice (2 large lemons juiced)
Fresh cracked black pepper
1 lemon zested (about 1 tablespoon)
2 tablespoons fresh parsley leaves, chopped

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally

In a medium pan add 1 tablespoon olive oil and 2 garlic cloves.  Cook garlic until starting to brown.  Add the remaining olive oil, lemon juice and parmesan to the pan.  Whisk until combined and thickened.

Drain the pasta, reserving 1 cup of the pasta water. Add 1 cup of the pasta water to the pan with the olive oil and lemon.  Whisk until thickened.  Add the sauce to the pasta and toss well to combine.  Season with salt and pepper.  Add lemon zest and parsley and combine.

Serve immediately.

Recipe printed from
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