Lemon Spaghetti


Adapted from Giada De Laurentiis, Everyday Italian
Yields 6 servings

2/3 Cups oil, olive
2/3 Cups cheese, parmesan, grated
1/2 Cup juice, lemon
3/4 tsp salt, Kosher plus more to taste
1/2 tsp pepper, black, ground plus more to taste
1 Pound pasta, spaghettini
1 Tbls oregano, fresh chopped
1 Tbls zest, lemon

In a large bowl, whisk the oil, Parmesan cheese, lemon juice, salt, and pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.

Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the oregano and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste.

Transfer to bowls and serve.


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