1 pound of spaghetti
4 tablespoons butter
1 tablespoon of lemon zest
½ squeezed lemon juice
12 fresh lemon balm leaves
1 cup of freshly grated Parmigiano-Reggiano
Preparation (under 15 minutes)
Bring a large pot of water to a boil. Salt the water and add the pasta. Cook 1-2 minutes less than as per instructions on the package so it is al dente.
Place butter in a skillet that is large enough to hold the cooked pasta; turn heat to medium, and add the lemon zest. Gently cook and stir so the butter melts without turning brow. Once the butter has completely melted add the lemon juice, turn off the heat and let it sit.
Reserve a cup of the pasta water. Drain the pasta and immediately add it to the butter-lemon zest mixture, and raise heat to medium. Add the past water slowly and stir until the mixture is slightly watery. Cook for about a minute to reduce the water.
Add in cheese and keep stirring so the sauce becomes creamy. Turn off heat. Tear in half (don’t chop) lemon balm leaves and add to the mix.