Spaghetti with Lemon, Garlic and Pecorino
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1105
- Total Fat
- 54
- Saturated Fat
- 31
- Carbohydrates
- 95
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 58
- Cholesterol
- 171
- Sodium
- 1815
- Total: 55 min
- Active: 40 min
Ingredients
Two 8-ounce pieces Pecorino-Romano, such as Locatelli
1 head garlic, broken down into cloves and peeled
Kosher salt
1 pound spaghetti
1/2 stick unsalted butter
1/4 teaspoon red chile flakes
3 tablespoons lemon juice
2 tablespoons chopped fresh Italian parsley
2 cups baby arugula
Extra-virgin olive oil, for finishing
One 4-ounce piece burrata
Directions
Special equipment:
a mandoline- Add the Pecorino-Romano pieces to a medium saucepan and cover with water (about 2 cups). Bring the water to a boil, then reduce the heat to medium-low and simmer for 30 minutes.
- Meanwhile, add the garlic cloves to a small saucepan and add just enough water to cover. Bring the mixture to a boil, then turn off the heat and strain. Add the garlic cloves back to the same saucepan and repeat the process 2 more times. (This will bring out the natural sweetness of the garlic.) Allow to cool to the touch, then carefully shave very thinly on a mandoline.
- Bring a large pot of salted water to a boil. Add the pasta and cook to very al dente according to the package directions.
- Meanwhile, add the butter to a large saute pan and turn the heat on medium-high. Once the butter begins to melt, add the garlic and chile flakes. Let the butter melt and the garlic to fully bloom in the butter, about 1 minute. Strain the cheese stock directly into the saute pan, then stir and allow to come to a simmer. Add the cooked pasta and lemon juice to the sauce and finish cooking the pasta in the sauce. Add the chopped parsley and toss to combine.
- Pour the pasta into a serving bowl and top with the arugula, then drizzle with olive oil and salt to taste. Top with the burrata. Gently open the burrata just a touch, then serve immediately.