- 3 tbsp coarse sea salt
- 1 pound tagliatelle (this is very similar to fettucine, so you can make this substitution since this pasta is hard to find)
- 1/2 cup extra virgin olive oil
- 1/2 cup freshly squeezed lemon juice
- 2 cups fresh rosemary leaves, finely minced
- 2 cups grated Parmesan-Reggiano cheese
In the pasta pot, bring about 5 quarts of water to a rolling boil over high heat. Add the coarse sea salt and the pasta, stirring to prevent the pasta from sticking. Cook until tender but firm to the bite, 2 to 3 minutes. Remove the pasta pot from the heat. Remove the colander and drain over a sink, shaking to remove excess water, but retain 1 cup of the pasta cooking water.
In the skillet, heat the oil and lemon juice just until warm. Add the drained pasta and the pasta cooking water, tablespoon by tablespoon, until the pasta absorbs the liquid. Add the rosemary and toss. Add half of the cheese and toss once more. Cover and let rest for 1 to 2 minutes to allow the pasta to thoroughly absorb the sauce. Taste for seasoning. Transfer to individual warmed shallow soup bowls. Serve immediately, passing the remaining cheese at the table.