1 pound/457 g spaghetti
1 clove garlic, for rubbing
2 lemons (zest of 1 lemon, juice of 2 lemons)
5 tablespoons/74 ml extra-virgin olive oil
Salt
1 cup/235 ml finely grated Parmigiano cheese, plus extra for sprinkling
Bunch fresh flat-leaf parsley, leaves picked and chopped
kathyurbano
Made this last Friday and we loved it! So delicious and not too heavy. You can really taste the pasta & the hint of garlic from rubbing the bowl. Again a memory from my Italian childhood as Nonno had lemon trees and used to make a similar pasta with lots of Italian parsley from his garden & black pepper. This is my favorite recipe this year!
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