Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. spaghetti, bronze cut
Juice of 2 lemons
4 tbsp. salted butter
1/2 cup Parmigiano Reggiano, grated
1/2 cup Pecorino Fiore Sardo, grated
Freshly cracked black pepper to taste
Bring a large pot of water to a boil, add plenty of salt. Cook the spaghetti until it’s al dente. Reserve 1 cup of pasta water.
Strain the pasta and add it to a large sauté pan along with the lemon juice, butter and 1/4 cup pasta water. Toss over medium-low heat until the butter has fully melted.
Once the butter has melted, remove from heat and add the Parmigiano and Fiore Sardo. Toss again 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.