Creamy Lemon Pasta

Smash one clove of garlic to flavor the oil.

Finely grate 60 grams of pecorino romano cheese.

Chop one fresh calabrian chili without the seeds.

Finely chop about one tablespoon (6 grams) of fresh parsley.

Roll up about four leaves (3 grams) of fresh basil and slice thinly (chiffonade).

In a dry unheated pan, add 4 tablespoons of extra virgin olive oil, the smashed garlic, and the chopped chili. Season with salt if desired.

Bring the heat up from low to medium to infuse the garlic and chili into the oil.

Cook 500 grams of peachy pasta in salted boiling water, removing it a couple of minutes before al dente.

Remove the garlic clove from the pan, add a ladle of starchy pasta water, and the pasta to the pan.

Mix and toss the pasta to help form the sauce, adding more pasta water if needed.

Add 4 tablespoons of unsalted butter to the pasta, mixing and tossing to emulsify into the sauce.

Add the juice of one lemon to the pasta and continue mixing and tossing.

Remove the pan from the heat and add the pecorino romano in handfuls, mixing and tossing to thicken the sauce.

Add lemon zest to taste, along with the chopped parsley and basil, and give one last mix and toss.

Plate the pasta and garnish with more sauce, lemon zest, pecorino romano, and freshly cracked pepper.

Equipment Needed

Spice Level:

Dietary