Spaghetti with Rosemary & Lemon

Ingredients

• 2 quarts water
• 1 tablespoon kosher salt plus 1/2 teaspoon, divided
• 1 pound whole-wheat spaghetti or gluten-free spaghetti
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, smashed and peeled
• 3 fresh rosemary sprigs
• 1 cup freshly grated Pecorino Romano cheese, plus more for serving
• 1 teaspoon lemon zest
• 1/2 teaspoon ground pepper, plus more for serving

Instructions

1. Bring water to a boil in a large pot over high heat. Season the water with 1 tablespoon salt. Add pasta and cook for 1 minute less than directed on the package, usually 6 to 7 minutes. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta well.
2. Meanwhile, heat a large skillet over medium-high heat. Add oil and heat for another minute. Add garlic and rosemary and cook until the rosemary is fragrant and crispy, 2 to 3 minutes. Transfer the rosemary to a paper-towel-lined plate to drain. Continue to cook the garlic until golden brown, about 1 minute. Using a slotted spoon, remove and discard the garlic.
3. Add the cooked pasta to the skillet and, before combining with the oil in the pan, sprinkle the bare pasta with cheese, lemon zest and the remaining 1/2 teaspoon salt. Add 1/2 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 pepper and serve topped with additional cheese, crispy rosemary needles and more pepper, if desired.