Lemon, Garlic & Parsley Spaghetti

Ingredients

• 350 g spaghetti
• 1 large lemon, finely grated zest and 2 tablespoons juice
• 4 tbsp extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 cup flat-leaf parsley leaves, finely chopped
• 40 g finely grated Parmesan, optional
• 1 tsp fine salt for the sauce, plus salt for the pasta water
• 1/4 tsp freshly ground black pepper

Step-by-Step Instructions

1. 1

   Bring a large pot of water to a boil. Salt the water and cook the spaghetti until just al dente according to its package. Before draining, scoop out about 1 cup of the starchy cooking water.

2. 2

   While the pasta cooks, zest the lemon, squeeze 2 tablespoons of juice, chop the parsley, and slice the garlic. Keep the lemon juice separate so you can add it gradually.

3. 3

   Warm the olive oil and sliced garlic in a wide pan over low heat for 2 to 3 minutes. Stir often and remove the pan from the heat if the garlic starts to brown; it should be fragrant, not crisp.

4. 4

   Add the drained spaghetti to the pan with the lemon zest and about 1/3 cup of reserved pasta water. Toss for 1 to 2 minutes over low heat until the oil and water coat the strands. Add more water, a tablespoon at a time, if the pasta looks dry.

5. 5

   Turn off the heat. Stir in 1 tablespoon of lemon juice, the parsley, black pepper, and the sauce salt. Taste and add the remaining lemon juice only if you want more acidity.

6. 6

   Divide among warm plates. Add Parmesan if using and serve right away. If the pasta sits and tightens, loosen it with a small splash of warm water before serving.