Ingredients:

  • 1 lb Dried Capellini pasta
  • 1 tbsp Kosher salt
  • 1 tbsp Extra virgin olive oil
  • 1/2 lb Unsalted butter
  • 2 tsp Freshly cracked black pepper
  • 3 large lemons, zested and juiced
  • 1 tsp Kosher salt
  • 1/2 cup Freshly grated Parmesan cheese
  • 1/4 cup Fresh flat-leaf parsley, finely chopped

Instructions:

  1. In a large sauté pan, melt the two sticks of butter over medium-low heat. Once foaming, add the lemon zest and cracked black pepper. Steep for 1 minute until fragrant and floral.
  2. Turn the heat to the lowest setting on the sauté pan and stir in the fresh lemon juice and 1 teaspoon of salt to finalize the sauce base.
  3. Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and a drizzle of olive oil. Drop the capellini into the water and boil for exactly 2 minutes.
  4. Reserve 1 cup of starchy pasta water, then drain the noodles. Immediately transfer the pasta to the sauté pan with the lemon butter.
  5. Toss the pasta continuously, adding splashes of the reserved pasta water as needed to create a creamy, translucent emulsion. Fold in the Parmesan cheese and chopped parsley just before serving.