Ingredients

• 1/2 lb. whole wheat pasta
• 2 Tbsp butter (preferably grass-fed)
• 1 lemon zested and half juiced
• 3/4 – 1 c. freshly grated Parmesan cheese plus more for finish
• 1/4 tsp freshly ground black pepper
• pinch sea salt

Directions

1. Bring the water to a boil to cook the pasta. Once the water is boiling, salt the water and add the pasta.

2. While the pasta cooks, grate the cheese, zest the lemon, and grind the pepper.

3. Once the pasta is almost done, heat the butter in a medium-large skillet over medium heat. Add the pepper to the melting butter.

4. Straight from the pot, take out the pasta with a slotted spoon, drain the liquid and add to the butter pan. You’ll hear a sizzle- that’s a good thing. (I added about half the pasta to the pan, then half the cheese, then the other remaining halves, but with a larger pan I think everything could be loaded at the same time.)

5. Let the pasta cook, unmoved for a few minutes to get those crunchy strands, then stir it about and do it again. Add the zest, lemon juice and a tiny sprinkle of sea salt. Pasta is already cooked so it’s ready when you’re satisfied with the crunchy level. (that’s my favorite part!)

6. Garnish with a grate of cheese and grind of black pepper.

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