Ingredients
Scale
- 1 pound dry spaghetti or linguine
- 6 cups high-quality unsalted chicken broth
- 4 tablespoons unsalted butter, cold and cubed
- 2 tablespoons extra virgin olive oil
- 1 cup freshly grated Pecorino Romano cheese
- 3 cloves garlic, thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 organic lemon, for fresh zest
Instructions
- Heat olive oil in a Dutch oven over medium-low heat. Sauté garlic and red pepper flakes until fragrant.
- Pour in the chicken broth and bring to a steady simmer over medium-high heat.
- Add the spaghetti to the broth and cook for 9 to 11 minutes until al dente, stirring occasionally.
- Ensure the liquid reduces to a thin but opaque sauce before removing from the heat.
- Add the cold butter and black pepper, then toss vigorously to emulsify the fats.
- Gradually add the Pecorino Romano cheese while continuing to toss until a silky sauce forms.
- Stir in the fresh parsley and lemon zest for a bright finish.
- Let the pasta rest for 60 seconds to allow the sauce to set before serving in warm bowls.
Notes
Use high-quality chicken broth for the best flavor. Avoid overcooking the pasta for ideal texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg