Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. spaghetti, bronze cut
Juice of 2 lemons
6 tbsp. salted butter
1/4 cup Parmigiano Reggiano, finely grated
1/2 cup Pecorino Fiore Sardo, grated
Bring a large pot of water to a boil, add plenty of salt. Cook the spaghetti until it’s al dente. Reserve 3/4 cup pasta water.
Drain the spaghetti and add it back to the pasta pot along with the lemon juice, butter and 1/4 cup pasta water. Stir with a wooden spoon until the butter has fully melted.
Once the butter has melted, add the Parmigiano and Fiore Sardo and stir vigorously until the pasta water, butter and cheese emulsifies and forms a creamy consistency. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with more grated Fiore Sardo and serve.