The combination of lemon juice, sharp pecorino cheese and starchy pasta water makes for a luscious sauce that coats each strand of spaghetti. The hit of lemon tastes just like sunshine, taking you back to the dreamy, sun-soaked coast of Italy in every bite.
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Yields:
2
Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Cal/Serv:
767
Ingredients
40 g salted butter
Juice and zest of 3 lemons
200 g spaghetti
2 Tbsp. extra virgin olive oil, plus extra to serve
75 g pecorino Romano, finely grated
2 Tbsp. fresh mint leaves, finely chopped, plus extra to serve
Directions
Step 1Melt the butter in a large, lidded saucepan. Stir in most of the lemon zest (reserving some to serve) and cook for 1min over a medium heat. Add the spaghetti and pour over 750ml just-boiled water along with the lemon juice. Season well, bring back to the boil, stir, reduce the heat slightly and cook for 5min, stirring frequently. Put a lid on the pan and keep cooking, stirring occasionally, reducing the heat to a simmer for 5-6min, until the pasta is just al dente.
Step 2Remove any excess water (you want around 4-5tbsp left in the pan) and set aside in a mug. Remove the pan from the heat and stir in the oil, cheese and mint. Toss vigorously until the ingredients have combined and you have a glossy sauce. You might need to add a dash more cooking water to loosen.
Step 3Divide between two plates and sprinkle with the remaining mint, then drizzle over a little more oil to serve. Finish with freshly cracked black pepper.
GH TIP
Cooking the pasta and sauce in one pan adds extra flavour. Best served immediately, but reheats well with a splash of leftover cooking water.
Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
