Lemon Pepper Spaghetti

Lemon zest, juice, pepper, Parmesan and Pecorino cheeses are mixed with hot spaghetti.

Course Dinner Ideas

Cuisine Italian

Prep Time 5

Cook Time 9

Total Time 14

Servings servings

Calories 399

1 pound (453 grams) spaghetti
⅔ cup (157 ml) olive oil
½ cup (118 ml) lemon juice
2 tablespoons lemon zest
½ teaspoon fresh ground black pepper
½ cup (85 grams) good Parmesan cheese, grated
¼ cup (85 grams) Pecorino Romano cheese (if you can’t find it substitute Parmesan)
Fresh parsley chopped

Bring a large pan of 6 cups (1.4 liters) water to a boil. When boiling add 1 tablespoon salt. Submerge the spaghetti and cook for 9 minutes.
While the spaghetti cooks, add the oil to a large pan over a very low heat (you just want to warm the oil slightly) then turn off the heat. Add the lemon juice, zest, pepper, Parmesan and pecorino, miix to make a sauce.
When the spaghetti is done, use tongs to take right from the water into the bowl with the sauce, add some of the pasta water if you wish to make it saucier. Toss the spaghetti when until all coated with the sauce. Serve immediately garnished with parsley.

Optional Additions:
Garlic
Chopped chives
Red pepper flakes
Mushrooms
Chicken