Lemony spaghetti

This Lemony Parmigiano Spaghetti with parsley is a light yet flavorful dish that balances zesty citrus and rich cheese.

With just a handful of ingredients, this dish comes together effortlessly, making it a perfect choice for a quick, elegant meal. Serve it fresh with an extra sprinkle of cheese for a simple yet satisfying pasta experience.

If you prefer a more intense flavor, substitute Parmigiano with Pecorino cheese.

SERVES 4 to 6

Ingredients

• 4 tbsp of olive oil

• Zest and juice of 1 large lemon

• 1/2 cup freshly grated Parmigiano Reggiano

• 1 pound dried spaghetti

• Salt and pepper to taste

  
  

Method

1. Heat the olive oil in a large pan over low to medium heat for about 2 minutes.

2. Remove the pan from heat. Add the lemon zest, lemon juice, a pinch of salt and set aside.

3. In a large pot of salted boiling water, cook the spaghetti until slightly underdone (a couple of minutes less than the package instructions).

4. Drain the pasta, reserving 1 cup of the cooking water.

5. Transfer the pasta to the pan with the lemon-infused oil, along with the grated Parmigiano and ½ cup of the reserved pasta water.

6. Return the pan to medium heat and toss vigorously for a couple of minutes, allowing the cheese to melt and the sauce to emulsify. Gradually add the remaining ½ cup of pasta water, continuing to toss until the sauce reaches a creamy consistency.

7. Crush black or white pepper and serve right away.