Ingredients

The following ingredients have 4 Servings
  • 1 pound spaghetti
  • 8 ounces Parmesan cheese
  • 2 lemons (juiced - save halves)
  • ½ cup grass-fed salted butter

Instruction

  • Bring water to a boil and season with sea salt. Cook pasta until al dente, turn off heat, and do not strain.
  • While the pasta is cooking, grate the Parmesan into cheese dust by grating in a circular motion on the zesting side of a box grater. Set aside.
  • Use tongs to transfer the pasta from the water to a clean pot - do not turn on the heat. You will use the heat of the pasta to do the rest of the "cooking".
  • Clean the lemons and juice them, discarding any seeds. Add the lemon juice along with the lemon halves and the butter into the pot with the pasta and stir vigorously to melt the butter.
  • Add ladles of pasta water to build the sauce to desired consistency. I usually use about ⅓ to ½ cup to get it where I want it.
  • Plate on a hot plate and pour a little extra sauce over the top and finish with a handful of Parmesan cheese.