This very quick recipe makes a wholesome substantial lunch or light supper in a few minutes. A great weekend treat if you are following a low carb diet.
All you need for 2 portions is :
- 2 teaspoons ground black peppercorns
- the zest of half a lemon
- a head of garlic
- 200g spaghetti
- 100g parmesan, finely grated
- salt to taste
Roast a head of garlic, skin on, in the oven for 45 minutes at 180C.
Grate the parmesan cheese in a bowl and add the lemon zest and ground black pepper.
Remove the garlic from the oven and allow to slightly cook. Use the flat surface of a large knife to squeeze out the pump from the garlic. Mash using a fork and add the the cheese and lemon zest
Cook the pasta as per instructions on the pack less 5 minutes.
Drain the spaghetti and save the cooking water.
Add a ladel of water to the cheese mixture and stir thoroughly until it makes a smooth paste.
Add the cheese mixture to the pasta and stir. Keep adding the pasta water, little by little until the mixture emulsifies into a creamy sauce.
Plate, garnish with more grated parmesan, lemon zest and crushed black pepper. Serve immediately.