You only need one lemon to make this

By Cooking With Ayeh · 20 min

Ingredients

Instructions

1. Boil heavily salted water in a large pot. Add the pasta and cook for a couple of minutes less than the package time.
2. While the pasta cooks, gently sauté the garlic in olive oil in a large skillet over low heat, so it flavours the oil without browning.
3. Finely grate the zest of the lemon, then squeeze its juice and remove any seeds. Add the zest and juice to the pan with a ladle of pasta water.
4. When the pasta is nearly ready, transfer it to the pan with 1/2 cup of pasta water and let it finish cooking over medium heat.
5. Add the grated Parmigiano Reggiano and stir constantly. If the pasta is dry, add another ladle of pasta water and stir for a couple of minutes until creamy and silky.
6. Stir in the chopped parsley and serve. Finish with a drizzle of olive oil and more Parmigiano, if you like.

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

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