Zesty Cacio e Pepe Inspired Parmesan Pasta

Boil the pasta in heavily salted water until al dente, ensuring you reserve at least half a cup of the starchy cooking water before draining.

💡 Tip: The reserved pasta water is key to creating a glossy, emulsified coating rather than a dry finish.

In a wide skillet, heat the olive oil and butter over medium-low heat. Add the minced garlic and sauté until fragrant, being careful not to brown it.

💡 Tip: Lower heat keeps the garlic from turning bitter.

Add the cooked pasta to the skillet, tossing gently to coat in the butter-oil mixture.

💡 Tip: Use tongs to ensure even distribution of the aromatics.

Remove from heat. Gradually fold in the grated Parmigiano-Reggiano and a splash of the reserved pasta water, stirring vigorously until a creamy sauce forms.

💡 Tip: Mixing off the heat prevents the cheese from clumping.

Finish by folding in the crushed peppercorns and fresh lemon zest before serving immediately.

💡 Tip: Serve with a side of blanched broccolini for added texture.