Pasta al Limone

INGREDIENTS

  • 1 clove garlic, peeled and sliced
  • Fresh Parsley, chopped
  • 1 large lemon
  • Pasta
  • Olive oil
  • 1 tsp chili flakes
  • 1 large lemon zest, separately
  • Freshly ground black pepper
  • Kosher salt
  • 2-3 oz parmesan cheese, grated

INSTRUCTIONS

  1. Start boiling some salted water for the pasta. Cook the pasta until 1-2 minutes shy of being done. Don't waste the pasta water, you'll need it later.
  2. While the pasta water is boiling, start by peeling and thinly slicing 4-5 large clove of garlic. Then, chop some fresh parsley and roll 1 large lemon along a work surface before cutting it in half.
  3. Add 2-3 tablespoons of olive oil to a high-walled saute pan with the burner off. Add the sliced garlic from earlier, 1 teaspoon of chili flakes, the zest of 1 lemon, and some freshly ground black pepper. Cook for 3-5 minutes once it's heated up. Try to time this completion with the completion of the pasta cooking.
  4. Once the garlic is a light blonde, use tongs to remove pasta from water and dump it into the pan with the garlic. Keep the pasta water. Give everything a toss to fully incorporate everything.
  5. Over medium-low heat add the juice of 1 whole lemon, a small pour of olive oil, ¼ cup of freshly chopped parsley, and 2-3 ounces of freshly grated parmesan cheese. Stir together until combined.
  6. After everything has been combined, add in ¼ cup of boiling pasta water and toss together. Add a splash at a time as necessary, checking to see if it’s too thick or thin. If too thick, add more pasta water. If too thin, add more cheese. Season with kosher salt.
  7. Once the sauce has reached the desired consistency, twist up and serve. Garnish with extra grated Parmigiano Reggiano, chopped parsley, and grated lemon zest.