Pasta al Preserved Limone

Ingredients

• 12 oz. spaghetti
• Kosher salt
• ½ cup (1 stick) unsalted butter
• ¼ cup finely chopped preserved lemon, plus 2 Tbsp. brine
• Freshly ground pepper
• Finely grated Parmesan (for serving)

Steps

1. Cook 12 oz. spaghetti in a large pot of boiling salted water, stirring occasionally, until just shy of al dente, about 1 minute less than package directions.
2. Meanwhile, melt ½ cup (1 stick) unsalted butter in a large skillet over medium heat. Add ¼ cup finely chopped preserved lemon and season with freshly ground pepper. Cook, stirring, until butter is sizzling around edges of lemon, about 1 minute. Stir in 2 Tbsp. preserved lemon brine, reduce heat to low, and keep warm until pasta is ready.
3. Using tongs, transfer pasta to skillet (a little water coming along is okay) and add ½ cup pasta cooking liquid. Increase heat to medium and cook, tossing vigorously and adding more pasta cooking liquid by the ¼-cupful as needed, until sauce is silky and pasta is coated and glossy, about 2 minutes.
4. Divide pasta among bowls and top with finely grated Parmesan; season with pepper.