Spaghetti al limone with pangrattato

400 g spaghetti 1 garlic clove, finely chopped 199 g butter Zest and juice of 1 lemon 50 g Parmesan cheese Salt, pepper

For the Pangrattato (poor man's Parmesan):

2 large slices of stale bread 1 garlic clove, finely chopped A pinch of chili flakes 2 tbsp olive oil 2 tbsp fresh parsley, chopped Salt, pepper Zest of half a lemon

Blend the stale bread into fine crumbs.

Heat olive oil in a pan and add the bread crumbs, garlic, chili flakes, salt, and pepper. Sauté until golden and crispy.

Remove from heat and mix in the lemon zest and chopped parsley.

Boil the spaghetti in salted water, cooking it 1 minute less than al dente. Reserve 1/2 cup of pasta water.

In a pan, melt the butter and sauté the garlic and lemon zest for 1-1.5 minutes.

Add the spaghetti and reserved pasta water to the pan. Increase the heat and toss until glossy.

Remove from heat, add Parmesan, and stir until the sauce is creamy.

Season with salt, pepper, and stir in the lemon juice.

Top the spaghetti with pangrattato and freshly ground pepper. Serve immediately.

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Spaghetti al limone with pangrattato

Servings

Preperation

Cooking

Waiting

For the Pangrattato (poor man's Parmesan):

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