This recipe is for a delicious and easy pasta dish that is perfect for a quick weeknight meal. I usually cook this in the time in takes to cook the pasta. Simply start the pasta first then prepare the rest while it’s boiling.
The chili and garlic add a warm and flavourful kick, while the lemon zest and juice brighten the dish.The butter and Pecorino cheese make the sauce rich and creamy, and the parsley adds a touch of freshness. This dish is sure to become a new favourite!
For the pasta, boil salted water and cook the pasta less than al dente. Reserve one cup of pasta water.
In a frying pan on low heat, add olive oil, add the chili and finely grated garlic and gently sweat. Add the lemon juice along with the zest.
Meanwhile, grate the cheese and chop the parsley.
Once the cooked pasta is almost al dente (a fraction less), drain and add directly to the pan. Add a half cup pasta cooking water. Season with salt, and pepper. Stir in butter pieces, until nicely coated. Sprinkle in the chopped parsley.
Add the grated grated Pecorino cheese, mix well and serve immediately always on very warm plates.
By Joel Mielle
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