This Lemon is bigger than my head!

By Cooking With Ayeh · 20 min

Ingredients

Instructions

1. Bring a large pot of heavily salted water to the boil. Add the pasta and cook it for a couple of minutes less than the package says.
2. While the pasta cooks, gently saute the diced garlic in the olive oil in a large skillet over low heat, so the oil is infused but the garlic does not burn.
3. Grate the zest from the lemon using a microplane or cheese grater. Then juice the same lemon and remove any seeds.
4. Add the lemon zest and juice to the skillet along with a ladle of pasta water.
5. When the pasta is ready, transfer it straight into the skillet with 1/2 cup of pasta water and let it finish cooking over medium heat.
6. Add the grated parmigiano reggiano and toss continuously. If the pasta looks too dry, add another ladle of pasta water and keep stirring for a couple of minutes until the sauce is creamy and silky.
7. Stir in the chopped parsley. Serve with a light drizzle of olive oil and extra parmigiano if you like.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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