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Lemon Pasta (Pasta al limone)
Serves 4
INGREDIENTS
· 8 ounces linguini
· 2 cloves garlic thinly sliced
· 1 red chili or 1 Calabrian chili thinly sliced or ¼ teaspoon red pepper flakes (optional)
· 3 tablespoons olive oil
· 3 tablespoons butter
· 1 cup pasta water
· 1/3 cup fresh lemon juice
· 3 tablespoons grated lemon zest (about 1 good size lemon) + 2 tablespoons for garnish
· 1/3 cup pecorino romano
· ¼ cup parmesan for garnish
· salt and pepper
· 1/3 cup fresh parsley (you can also use mint or fresh basil)
PREPARATION
1. Cook the pasta for half the time in the directions; use less water than you normally would so the pasta water is more starchy than usual.
2. Over medium heat, sauté the garlic and red pepper in the olive oil for a minute or two until fragrant. (don't burn!)
3. Add the lemon zest and swirl around to incorporate the zest into the garlic-olive oil.
4. Immediately add the half-cooked pasta to the saucepan and stir to combine; reserve the pasta water.
5. Add 1/3 cup pasta cooking water and the lemon juice; stir and bring to a boil; reduce the heat to medium.
6. Add the parsley and stir to incorporate.
7. Cook the pasta for the remaining recommended time until it is al dente and the starchy water has mostly evaporated and is creamy (like risotto); add an additional small amount of pasta water if the pasta is too dry. 8. Add 3 tablespoons of butter and stir to melt and combine into the sauce.
9. If the sauce isn’t loose enough, add an additional small amount of pasta water to bring the sauce to the creamy consistency you want. Keep stirring.
10. Remove the pan from the heat and, while stirring, sprinkle on 1/3 cup freshly grated pecorino romano, continuing to stir until the pecorino melts and the sauce is creamy.
11. Adjust the salt and pepper to taste.
12. Garnish with lemon zest and parmesan