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
3/4 cup Parmigiano Reggiano, grated
1/2 tsp. lemon zest
1 tbsp. Italian parsley, finely chopped
Bring a large pot of water to a boil, add plenty of salt. Cook 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 1/2 cup of grated Parmigiano 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.
Using pasta tongs and a ladle, twirl the spaghetti into tiny nests and plate. Top with more grated Parmigiano, lemon zest and parsley.