Linguini with Lemons

Do not be fooled by the simplicity of this recipe. The results are outstanding. Like, invite people over for dinner good! Seriously, I made it a few times last week and just can’t stop….

Linguini with Lemons 
serves 2

shopping list

• 1 lb. linguini, or any fresh pasta shape

• 2 lemons

• 100 g cacio e pepe butter, cold and cubed

• salt

• extra Pecorino Romano for finishing

• fresh ground black pepper for finishing

equipment

• Large pot

• Large sautée pan

steps

1. Bring water to a boil in a large pot. Salt generously. It sould taste like sea water.

2. Cook pasta and transfer to a sauté pan over medium high heat, along with a few tablespoon of pasta water.

3. Bring to a boil. Don’t worry too much about the right amount of water. You can add more, or boil some off. You just need a little left in the pan after it comes up to a boil.

4. Stir in the butter cubes and move around with the noodles, either by continues stirring, or tossing the pan. You can add more water if needed, but do this part over the heat. It should become smooth and glossy. You want it a little too “wet” because the noodles will absourb moisture even after you plate it.

5. Season with lemon to taste. I like a lot.  

6. Plate in a bowl, top with cheese and more pepper.

7. Serve with lemons on the side!