Spaghetti al Limone

Bright, simple, and deeply comforting, this lemony pasta comes together with just a handful of pantry staples. Our Extra Virgin Olive Oil and Spaghetti, Parmigiano Reggiano, black pepper, and a splash of pasta water create a silky sauce that clings to every bite. We made this with Bionaturae Sourdough Spaghetti, but it will also be great with Whole Wheat, Gluten Free, or Durum Semolina Spaghetti!

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes 

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, about 9 minutes. Reserve about 1 cup (240ml) of the pasta water, then drain.
2. Meanwhile, in a large mixing bowl, combine the olive oil, lemon zest, and black pepper.
3. Add cooked pasta to the lemon mixture, along with 1/2 cup (120ml) of reserved pasta water. Toss vigorously to combine and start forming a sauce. 
4. Add Parmigiano-Reggiano in two additions, tossing continuously until incorporated, and the sauce is smooth and glossy. If the pasta becomes too dry at any time, add more pasta water to loosen, 1-2 tablespoons at a time.
5. Add lemon juice to taste, starting with 1 tablespoon, then adding more as desired. Season with salt and pepper.
6. Serve pasta in bowls, topping with parsley and additional Parmigiano Reggiano, as desired.