Spaghetti With Garlic, White Wine, Lemon, and Thyme

By á-34480

Ingredients

• Salt
• 1/2 pound spaghetti
• 2 large lemons, zested and juiced
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/3 cup white wine
• Pepper, to taste
• 2 tablespoons salted butter
• Leaves from a handful of fresh thyme (about 5 sprigs), plus more for garnish
• 1/3 cup grated parmesan cheese, plus more for garnish

Preparation

Step 1

Bring a pot of water to a boil, add a generous pinch of salt, and cook spaghetti 1 minute less than the package directions instruct. Before draining the pasta, reserve about a cup of the water for later use.
Meanwhile, mince the garlic and zest the lemons using a microplane (or without, if you don't have one). Cut the lemons in half and add the juice to a small container so it's ready to go.
Heat olive oil in a medium skillet over medium heat until heated through, about 5 minutes. Add the garlic and cook, stirring, until fragrant but not browned, about a minute. Add the red pepper flakes and stir for a few more seconds.
Add lemon juice and white wine, increase the heat to medium-high, and simmer until the liquid is reduced by half, about 5 minutes. Season with a pinch of salt and pepper.
Add 2 tablespoons of the pasta water, add the butter, and turn off the heat once it's melted.
Add the pasta back into the pan, followed by the lemon zest and parmesan cheese, tossing to coat all the spaghetti with the sauce. Add more pasta water as needed, 1 tablespoon at a time. Taste and add more salt and pepper if needed.
Serve topped with additional parmesan cheese, thyme, and red pepper flakes, if desired.