1 Box or bag of linguini
3-4 Bunches of green onions, scallions, or spring onions, chopped on bias
½ Cup Pecorino cheese, grated or shaved
1 Lemon, zest and juice
3 Tablespoons butter
3 Tablespoons olive oil, plus more for drizzling
1 Cup Italian parsley leaves, roughly chopped
Salt and red pepper flakes to taste
- Bring water to boil in a large pot. Meanwhile, chop the green onions thinly and on a bias and set aside. Chop the Italian parsley and set aside.
- Once the water has started to boil, add a handful of salt to the water and allow the water to absorb the salt and become clear again, add the pasta to the pan and set a timer for 4 minutes.
- Set skillet over medium heat and add the butter and olive oil to the pan. Allow the butter to melt and combine with the oil. Add half the green onions to the pan and reduce heat to low. Add the lemon juice and zest to the pan and stir until the juice and butter/oil mixture combine to form a sauce. Reduce heat to simmer.
- Once the timer has sounded, taste the pasta to determine doneness. You will likely only need another minute or two to get to al dente. Once you reach the point where the pasta is done, ladle 1.5 cups of pasta water into a measuring cup. Strain the pasta and set aside.
- Once the pasta is done and strained, turn the heat on the sauce back to medium and begin adding the pasta water slowly, stirring as you go until you incorporate about 1 cup into the sauce.
- Place the pasta back into the pan it was cooked in and pour the sauce over, stirring to combine.
- Add the other half of the green onions, reserving a few slices for garnish. Add the Italian parsley and toss to combine. If the pasta seems too tight, add a touch more pasta water to the pan and stir to combine.
- Add red pepper flakes and toss again. Add half of the grated or shaved cheese to the pasta and toss. Taste and adjust seasoning.
To serve, place pasta on individual plates or on a large platter. Drizzle a bit of olive oil over the top. Add a touch of flaky salt and red pepper flakes over the top again. Garnish with the remaining sliced green onions and top with the remaining grated/shaved Pecorino cheese. Serve while hot.
Craig Thiebaud is a Diplomat of Classic Culinary Arts at the International Culinary Center (formerly The French Culinary Institute) located in SOHO in New York City. After extensive training in the Art of French cooking and professional food preparation in general, he brings his knowledge of food and passion for cooking to us by sharing culinary techniques and creating recipes that mainly use local, seasonal ingredients and can be easily recreated in the home kitchen. Good, wholesome meals for the family can be created quickly with planning, using the best techniques with the best ingredients that are both affordable and available. Let's get back into the kitchen together!
The opinions expressed herein are the writer's alone, and do not reflect the opinions of TAPinto.net or anyone who works for TAPinto.net. TAPinto.net is not responsible for the accuracy of any of the information supplied by the writer.