Pasta al Limone

Course: Dinner

Main Ingredient: Pasta and Noodles

Ingredients

You begin as you would for cacio e pepe, by toasting freshly cracked pepper in a dry pan over medium-low heat. The key here is the aroma; you want to unlock the fruity aromas that are bound up deep within all dried spices.
When the pepper begins to smell floral and complex, you’re there. Add 1/2 cup tap water and turn off the heat.
Cook your pasta in heavily salted water. I favor long noodles here, mainly because this entire dish is an aromatic experience. When you slurp up long noodles, you get more of that. Cooking time will vary based on your noodle selection, but be sure to leave the noodles al dente so that you can finish them in the sauce.
When the pasta is one minute away from being done, take out 3/4 cup water and pour 1/2 cup of it over the zest. This activates the zest, and also keeps it from clumping up in the pan.
Drain the pasta and add it to the pan of pepper water. Turn the heat to medium.
Add your zest, butter, a few more cracks of paper, and a medium *glug* of oil to the pan of noodles. Stir constantly until it is glazed. If it starts to break, add a few drops of the reserved pasta water to bring it back together.
Add the parm and stir to incorporate.
Turn off the heat and add in the lemon juice. Stir until fully incorporated and the pasta looks light and creamy.
Divide between bowls (serves 2 in times of emotional eating, 3 if feeling reasonable, or 4 as a mid course) and finish with another drizzle of oil.