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"Those who forget the pasta are condemned to reheat it."--Unknown

Spaghetti with Rosemary and Lemon Recipe

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This recipe for Spaghetti with Rosemary and Lemon is from Nana & Pop's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb spaghetti
1/2 cup olive oil
3 garlic cloves, smashed and peeled
3 fresh rosemary springs
1/2 tsp kosher salt
1 tsp grated lemon zest
1 cup freshly grated pecorino Romana cheese, plus more for garnish
1/8 tsp freshly ground black pepper, plus more to taste
Directions:
Directions:
Bring a large pot of water to a boil over high heat. Season the water generously with kosher salt. Add pasta and cook for 1 minute less than directed on the package, usually 6 to 7 minutes. Reserve 1 1/2 cups of pasta cooking water, then drain the pasta well.

Heat a large skillet over medium-high heat. Add the oil and heat for another minute. Add the garlic and rosemary and fry for 2 to 3 minutes, until the rosemary is fragrant and crispy. Transfer the rosary to a paper towel-lined plate to drain. Continue to cook the garlic until golden brown. Using a slotted spoon, remove and discard the garlic.

Add the cooked pasta to the skillet and before combining with the oil in the pan, sprinkle the bare pasta with salt, lemon zest, and cheese. Add 1/2 cup of the reserved pasta water and begin tossing to coat the pasta in the light cheese sauce. Continue to toss, adding more pasta water as needed to create a creamy sauce. Season with the black pepper and serve topped with additional cheese, crispy rosemary needles, and more black pepper desired.

 

 

 

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