Quick Pasta Dish

INGREDIENTS

12 oz. spaghetti or other long pasta

Kosher salt

4 garlic cloves, thinly sliced

¼ cup extra-virgin olive oil, plus more for drizzling

3 oil-packed anchovy fillets (optional)

¼ tsp. crushed red pepper flakes

4 Tbsp. unsalted butter, cut into pieces

¾ cup finely grated Parmesan, plus more for serving

Freshly ground black pepper

⅓ cup finely chopped parsley

1 tsp. finely grated lemon zest

1 Tbsp. fresh lemon juice

Cook the pasta in a big pot of boiling salted water, stirring regularly, though until al dente, about 3 minutes less than the instructions for the box.

In the meantime, cook the garlic and 1⁄4 cup of oil in a large pot over medium heat, stirring regularly, until the garlic is golden, around 4 minutes. Add the anchovies (if used) and the red pepper flakes and cook, crush the anchovies with a wooden spoon and dissolve until the anchovies begin to dissolve for about 1 minute.

Add 11⁄4 cups of pasta cooking liquid to a pot with anchovies and garlic and cook, stirring until cheese is melted for about 1 minute. Transfer the pasta to the bowl with the tongs, then apply the butter, 3⁄4 cup of Parmesan and a lot of black pepper. Heat, mix energetically and add more cooking liquid if required, until the pasta is al dente and the sauce is thickened and the pasta coats are around 4 minutes. Remove from heat, incorporate parsley, lemon zest and lemon juice.

Divide the pasta between the bowls; drizzle with the oil and finish with more Parmesan.