Ingredients:
1 pound spaghetti
2 sticks unsalted butter
zest and juice 2 large lemons
salt and pepper to taste
1 pound spaghetti
2 sticks unsalted butter
zest and juice 2 large lemons
salt and pepper to taste
Directions:
1. Add 2 tablespoons of salt to large pot of boiling water. Add the spaghetti and cook for 3 to 4 minutes, just until al dente.
2. Meanwhile, heat a large saute pan, add the butter and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
3. As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot. Add all of the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle, just enough to keep the pasta moist.
Transfer the pasta to a serving platter or individual plates.
1. Add 2 tablespoons of salt to large pot of boiling water. Add the spaghetti and cook for 3 to 4 minutes, just until al dente.
2. Meanwhile, heat a large saute pan, add the butter and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
3. As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot. Add all of the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle, just enough to keep the pasta moist.
Transfer the pasta to a serving platter or individual plates.
Garnish with parmesan cheese.
