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• total time: 2 minutes

Ingredients

10-12 oz of Spaghetti Pasta (a little more than half of a 1lb box)

6 Garlic Cloves (minced)

1-2 Tbsp of Freshly Chopped Parsley

Lemon Zest (from 1 lemon)

Lemon Juice (from 2 lemons)

1 Tbsp Crushed Red Pepper Flakes (or preferred amount)

3 Tbsp Unsalted Butter

1/4 cup Extra Virgin Olive Oil (plus a little extra to add to the pan with the garlic red pepper flakes)

2/3 cup of Grated Pecorino Romano or Parmesan Cheese (plus a little extra to add at the end)

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.

In a medium to large mixing bowl, add the lemon juice, olive oil, cheese, and lemon zest. Mix until fully incorporated. If it becomes too thick, add a bit more olive oil. If it becomes too thin, add a little more cheese and mix well.

In a large skillet, heat about 3 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes. Add the crushed red pepper flakes and cook for another 30 seconds to infuse the garlic and red pepper flakes. Turn the heat down to the lowest setting and add the butter, stirring until it melts.

Turn off the heat and immediately add the pasta to the skillet straight from the pot. Add the lemon/cheese/olive oil mixture, then add 1/4 cup of the reserved pasta water. Mix well until everything is incorporated. Add the chopped parsley and mix until incorporated. Add more cheese if desired for a creamier pasta. Serve immediately.