Lemon Pasta
bonCook tools used: Heat Resistant Spatula, FRENCH PANTRY PEP RALLY Pepper Mill, Versatile Tongs, Colander Scoop, Mini Whisk, Santoku Knife, Mini Herb Chopper
Ingredients
1 lb dried spaghetti
6 Tbsp butter
1/3 cup grated Parmesan cheese, plus more for serving
2 heaping Tbsp finely chopped fresh parsley, plus more to serve
1 large lemon, zest and juice
3 cloves garlic, minced
1/4-1/2 tsp FRENCH PANTRY Tellicherry Pepper
salt as needed
Directions
Add spaghetti to a pot of heavily salted boiling water and cook un al dente. Don't drain the liquid when it's cooked, transfer the pasta straight from the pot to the pan. reserve 1/2 cup of the pasta water just before it's cooked.
While the pasta is cooking, melt butter into a pan over medium heat, then add garlic, lemon zest and Tellicherry pepper.Saute for a couple of minutes to cook the garlic, then pour in lemon juice and the 1/2 cup of starchy pasta water. Whisk it to emulsify everything until it begins turning cloudy.
Add in parmesan and continue to stir until it melts into the sauce. Transfer spaghetti straight from the pot into the pan and add parsley. Toss the pasta until the sauce thickens and wraps around the pasta. It should have a light creamy/glossy texture. Use more starchy pasta water to thin out as needed, or continue to toss and reduce the sauce if it's too watery. Check for seasoning and adjust accordingly, then serve with extra parmesan and parsley.
* I alway have spaghetti, lemons and parmesan on hand. They are staples that can be a base for a simple meal like this pasta. Nothing says Spring like lemons! I had some leftover roasted asparagus and tossed in with the cooked pasta. Use whatever veggies you have left over to add in those veggies.