This is an incredibly simple dish that bursts with flavor. It is the combination of ingredients that yields this flavorful, yet light dish so it is important to select quality ingredients for this recipe. This pasta reminds me of warm, sunny days in Roman countryside.
1 lb spaghetti
3 tablespoons salted butter
3 garlic cloves, minced
½ cup olive oil
Juice of 2 lemons
Zest of 1 lemon
2/3 cup parmesan cheese, grated
1/2 teaspoon of salt and freshly ground black pepper (add more to taste)
Boil the pasta in a large salted pot of water until al dente and according to cooking instructions on package.
While the pasta is boiling, in a large saucepan, melt the butter and gently sauté the minced until light golden brown, being careful not to burn. Remove from heat.
Mix the olive oil, lemon juice, lemon zest, parmesan, salt and pepper in a bowl.
Drain the cooked pasta and add to the garlic butter mixture in the saucepan. Turn the heat onto medium low and gently stir in the lemon oil mixture. Stir until heated through.