INGREDIENTS
•
1 lb (500 g) spaghetti
•
1 clove garlic, for rubbing
•
2 lemons
•
5 tbsp (75 mL) extra-virgin olive oil
•
1 cup (250 mL) freshly grated Parmigiano-Reggiano cheese, plus extra for sprinkling
•
Salt and freshly ground pepper, QB
•
1 bunch fresh flat-leaf parsley, chopped
•
Zest of 1 lemon