This simple Italian classic brings fresh, lemony, herbal notes, to the simple, traditional, dish, spaghetti aglio e olio. The most fascinating part is how easy and quick this recipe is. Additionally, this pasta dish has a beautiful, creamy sauce without cream or butter.
For this recipe, one needs three things: cheese, lemon, and pasta. Simple as that. A few optional garnishes, and you have a simple, delightful, comforting classic.
1 box (12 oz.) spaghetti
1 lemon zested then juiced
3 tbsp salt
1/2 cup peccorino romano cheese
1 tsp black pepper
3 tbsp fresh basil or parsley
2 tbsp olive oil
4 garlic cloves, sliced
Bring a large pot of water to a boil. Add 3 tbsp salt to the water, and cook pasta for 2 minutes shy of cook time according to the box.
Meanwhile, heat olive oil in a medium sized skillet over medium heat. Add garlic, lemon zest, and pepper and cook until pasta has almost finished cooking. Reserve 1 cup of the pasta water.
Drain pasta and add to the skillet. Add cheese and lemon juice. Stir to combine.
Finally, turn off the heat and add cheese and pasta water. This should result in a creamy sauce. It is also important to stir the pasta well. Otherwise, you may be left with a split sauce, where the fat in the cheese has began to separate. Lastly, add in fresh basil or parsley and serve.