Lea Hogg

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.

Watch step by step via this link: Quick pasta with parmesan and black pepper – YouTube