This is one of our favorite pastas at Deep Acres Farm. So easy and so delicious.
1 lb spaghetti
3 tblsp. kosher or sea salt
1/2 cup good parmesan
6 tblsp. olive oil
4 tblsp. butter
Zest and juice 2 lemons and set aside in a small bowl.
Carve the meat out of two additional lemons removing any pith and seams and place in a separate small bowl.
Combine olive oil, butter and lemon juice/zest mixture in a pan and heat just until the butter melts. Remove from heat.
In the meantime, cook spaghetti noodles. I use Barilla's whole wheat spaghetti. Cook in a pan of boiling water with 3 tablespoons of salt for 7 minutes.
Drain pasta, but first collect 1/2 cup of pasta water. Return drained pasta to its pan and add prepared lemon sauce and 1/4 cup of pasta water. Cook under medium heat until sauce coats pasta.
Transfer spaghetti to a large bowl and add lemon meat and parmesan and mix thoroughly. Add additional pasta water if needed to coat the pasta.
(Note: You may add lightly cooked peas or green beans if you like, but we like this pasta naked).
Serve with additional grated parmesan on the side.