Ingredients
Equipment
Method
- Boil your pasta water and make sure it is well salted before adding the pasta. Cook the pasta according to package directions until it reaches the al dente stage. For 14 oz of spaghetti or linguine, this is usually 8-9 minutes.
- While the pasta cooks, finely chop all the fresh herbs: basil, chives, parsley, thyme, lemon thyme, mint, oregano, and sage. Set aside.
- In a large skillet, melt the butter with the olive oil over medium heat. Add the finely chopped garlic and cook for 1 to 2 minutes until soft. Do not let the garlic brown or it will become bitter.
- Before draining the pasta, reserve about 1/3 cup of the starchy pasta water.
- Drain the pasta and immediately add it to the skillet with the garlic butter mixture. Toss to coat.
- Remove the skillet from the heat. Add the reserved pasta water, the lemon zest, and the lemon juice. Toss everything together quickly.
- Stir in the grated Pecorino cheese and all the chopped fresh herbs. Toss until the sauce emulsifies slightly and coats the pasta. Season with salt and pepper to your taste.
- Serve immediately.
Nutrition
Notes
Use fresh herbs; dried herbs will not provide the necessary flavor for this recipe. Always salt your pasta water well, as this seasons the pasta from the inside out. Cook the garlic briefly, just until fragrant and soft, to avoid bitterness in the final sauce.