- Kosher salt
- 1 Pound dried, fresh or gluten-free spaghetti
- ¼ Cup extra-virgin olive oil
- 3 Garlic cloves, smashed and peeled
- 3 Fresh rosemary sprigs
- 1 Teaspoon grated lemon zest
- 1 Cup freshly grated pecorino Romano cheese, plus more for garnish
- ½ Teaspoon freshly ground black pepper, plus more to taste
- Pecorino Romano cheese
- Kosher salt
- Extra-virgin olive oil
- Black pepper
- Bring a large pot of water to a boil over high heat. Season the water generously with kosher salt. Add the pasta and cook for 1 minute less than directed on the package (usually 6 to 7 minutes). Reserve 1½ cups of the pasta cooking water, then drain the pasta well. If using gluten-free pasta, rinse under cool running water and drain again.
- Heat a large skillet over medium-high heat. Add the oil and heat for another minute. Add the garlic and rosemary and fry until the rosemary is fragrant and crispy, about 3 minutes. Transfer the rosemary to a paper-towel-lined plate to drain. Continue to cook the garlic until golden brown. Using a slotted spoon, remove and discard the garlic.
- Add the cooked pasta to the skillet and, before combining with the oil in the pan, sprinkle the bare pasta with ½ teaspoon salt, the lemon zest and cheese. Add ½ cup of the reserved pasta water and begin tossing to coat the pasta in the light cheese sauce. Continue to toss, adding more pasta water as needed to create a creamy sauce. Season with the black pepper and serve topped with additional cheese, crispy rosemary and more black pepper, if desired.