Ingredients
-
Kosher Salt
-
1 pound Orecchiette Pasta
-
¼ cup extra-virgin Olive Oil
-
6 Garlic
-
1 teaspoon crushed Red Pepper Flakes
-
1 teaspoon coarsely ground Black Pepper
-
1 stick (½ cup) cold Unsalted Butter
-
2 finely grated Lemon Juice
-
½ cup freshly grated Parmigiano-Reggiano Cheese
Directions
Steps
|
1
Done
|
Bring a large pot of salted water to a boil. When thoroughly boiling, add the pasta and cook according to package directions until al dente. |
|
2
Done
|
While the pasta is cooking, make the sauce. In a large skillet or shallow Dutch oven, gently warm the oil over low heat. Add the garlic, pepper flakes, salt to taste, and the black pepper. When the garlic is soft and fragrant, but not colored, about 3 minutes, remove the pan from the heat and gently swirl in the butter until melted. Add the lemon zest and juice, stirring until slightly emulsified. |
|
3
Done
|
When the pasta is done, scoop it out of the pasta water with a spider or small strainer and add directly to the sauce, reserving the pasta water. Toss lightly with a large spoon, adding a little pasta water (about ½ cup in all) alternately with the cheese. Return to low heat briefly, just to simmer and bring the sauce together, and then serve immediately. Pass additional cheese at the table. |
