Pasta Al Limone

Ingredients

• 5 tablespoons unsalted butter
• Finely grated zest of 1 lemon, plus fresh juice to taste and additional grated zest for serving
• 1 medium clove garlic, minced
• Kosher salt
• 1 pound fresh spaghetti
• 1 ounce grated Parmigiano-Reggiano cheese, plus more for serving
• Freshly ground black pepper

Directions

1. Set a large skillet over medium heat and melt the butter until it turns bubbly and frothy. Turn the heat down to low, stir in the lemon zest and garlic, and cook, stirring often, until the aroma blooms, 1 to 2 minutes.
2. While that cooks, bring a medium pot of salted water to a boil and cook the pasta until it is not quite al dente. Scoop out about 1 cup (240ml) of the starchy cooking water, then drain the pasta.
3. Transfer the pasta to the skillet with the butter mixture and add 1/2 cup (120ml) of the reserved pasta water. Raise the heat to medium-high and cook, stirring and tossing, until the strands are coated in a smooth, glossy sauce.
4. Sprinkle in the grated cheese and work it in quickly, tossing and stirring until the sauce tightens slightly. If the sauce gets too thick or dry as you go, splash in more pasta-cooking water until it loosens back up. Stir in lemon juice to taste, beginning with 1 tablespoon (15ml) and adding more until it is as tart as you like. Season with salt and pepper.
5. Serve the spaghetti immediately, with more grated lemon zest and cheese over each portion.