Lemon Spaghetti

 

How we make it.

6 cups water
2 tablespoons kosher salt
1/2 pound spaghetti

Cook pasta in salted boiling water per package instructions.

3 tablespoons butter, melted
1 tablespoon extra virgin olive oil
1 lemon, zest and juice
1/2 cup grated Parmigiano Reggiano
2 tablespoons pasta water

In a medium bowl while pasta is cooking in boiling salted water, whisk together melted butter, olive oil, lemon juice, lemon zest and parmesan cheese. Once pasta is cooked to package instructions use tongs to transfer spaghetti directly into the medium bowl with the sauce, stirring to combine. Top with extra parmesan and lemon zest and serve hot. Serves 2 people or one Betsy. To make for a crowd, double the recipe. To make for adults add a kick of red chili flakes.

Why we make it.

I've told you before about my seven-year-old little sunshine eater. This lemon pasta is her absolute favorite. I make it because she tells me to. It's just so easy I don't have a reason to say no every time she asks. This pasta isn't the time for anything complicated or simmered. It’s the time for bright flavors done in the right proportions, barely cooked, well salted, served with a smile. This is a lunch pasta. Al dente spaghetti is soaked in a sunny burst of lemon and enrobed in butter and cheese emulsified by a splash of salty pasta water. Light on the tongue and begging to be wrapped around a fork, this pasta will turn up the sun on every boring afternoon. My little sunshine girl makes sure of it. That's why we make it.