Rigatoni cacio e pepe au citron

Ingrédients

• 1 lb Rigatoni or other dried pasta of your choice
• 1 cup grated Parmigiano-Reggiano, plus 1/2 cup for finishing
• 1 large lemon, preferably organic
• 3 Tablespoons unsalted butter
• fresh cracked pepper
• Kosher or Sea Salt for the pasta water

Préparation

1. 1

   Bring stock pot of water to boil.

2. 2

   Add 2 tablespoons salt to water until salty like the sea.

3. 3

   Add pasta.

4. 4

   Zest the lemon with a micro plane or fine grater.

5. 5

   Juice the lemon and strain out any seeds or pulp.

6. 6

   With five minutes remaining in pasta cooking time, put large saute pan over medium heat.

7. 7

   Crack the black pepper directly into pan (about 20 turns of a pepper mill).

8. 8

   Cook pepper in dry pan until it begins to slightly smoke.

9. 9

   Add one ladle of pasta water to pan to stop cooking.

10. 10

    Add butter and 3/4 of lemon zest.

11. 11

    When pasta is al dente (about one minute less then directions on package), add lemon juice to pan and then add pasta directly from water to the pan.

12. 12

    Gently toss or stir with a wooden spoon until coated.

13. 13

    Turn off heat.

14. 14

    Add 1 cup Parmigiano and mix until coated.

15. 15

    Plate pasta and finish with remaining cheese, a couple cracks of black pepper and the remaining lemon zest.

16. 16

    Enjoy!