INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Spaghettini n º 2
2 organic lemons
100 g aged Parmigiano Reggiano
Extra virgin olive oil, as needed
DIRECTIONS
Boil a large pot of water and keep water simmering. Grate the parmesan. Set aside. Ladle some of the boiling water into a wide, but lower pot—enough to cover the bottom (to ½” or so of depth). Turn on the heat. After having washed the lemons well, grate the rinds (yellow part only) into the lower pot of now simmering water, and add salt. Put the spaghetti into the same low pot, add a bit more of the cooking water from the larger pot, and cook, moving gently without breaking. As you would with a risotto, let the pasta absorb water and flavor a bit at a time, as you add a drizzle of olive oil and small portions of boiling water as needed when the water in the lower pot is absorbed and evaporates. Keep mixing gently. Remove from heat, when the pasta is ready. Add olive oil and the grated cheese. Mix well. Plate, adding sauce from the pan and more lemon zest. Dig in!