- 1 pound dried spaghetti
- 7 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 large clove garlic, peeled
- Zest of 1 lemon plus juice of 2 lemons, squeezed lemon halves reserved
- ¾ teaspoon kosher salt
- Freshly ground black pepper
- 1 cup very finely grated Parmigiano-Reggiano, plus more for serving
- 2 tablespoons finely chopped chives
- Bring a large pot of lightly salted water to a boil. Cook pasta until al dente, about a minute shy of the time indicated on the box.
- Meanwhile, in a large sauté pan or Dutch oven over medium-low heat, melt butter in oil. Add garlic and swirl in pan until fragrant, 1-2 minutes. Add lemon zest and juice.
- Add 1 cup starchy pasta water, reserved squeezed lemon halves, salt and pepper, and continue to simmer until pasta is ready.
- Use a spider or tongs to transfer wet spaghetti into lemon-butter sauce.
- Stir spaghetti until liquid reduces slightly and starts to coat pasta. Remove garlic and lemon halves, squeezing out any remaining juice before discarding.
- Off heat, alternate between adding Parmigiano and at least another ½ cup pasta water, while continually stirring or tossing, until spaghetti is creamy and saucy.
- Remember, you can always loosen the pasta with a splash of warm pasta water if needed.
- To serve, sprinkle with chives. Finish with more grated Parmigiano and generous cranks of black pepper.