- 1 lb. thin spaghetti
- 1 lemon
- 1 stick butter
- 1 c. ricotta salata cheese or parmesan
- 2 tbls thinly chopped fresh chives or scallion greens
- salt and pepper
| In a large pot of boiling, salted water, cook spaghetti, until al dente, according to package instructions. Grate the zest of lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl. Stir in 1 stick butter, cut into small pieces, add 1 cup coarsely grated ricotta salata cheese or parmesan. Add drained pasta to lemon sauce, and sprinkle in chives. Season with salt and pepper. Toss well and serve. |