Ingredients:

  • 1 lb spaghetti or linguine
  • 1 tbsp salt
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 large lemon, zested and juiced
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 tsp cracked black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup reserved starchy pasta water

Instructions:

  1. Boil a pot of water with salt. Add the pasta and cook until al dente (usually 1–2 minutes less than package directions). Before draining, reserve at least 1 cup of the starchy pasta water.
  2. While the pasta boils, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and translucent.
  3. Stir in the lemon zest and black pepper, allowing the heat to release the citrus oils for 30 seconds.
  4. Transfer the cooked pasta directly into the skillet. Pour in the lemon juice and half of the reserved pasta water, tossing vigorously with tongs.
  5. Gradually sprinkle in the Parmesan cheese while continuing to toss until the sauce emulsifies into a glossy, velvety glaze.