Ingredients
1 lb. angel hair pasta
1 tbsp. extra-virgin olive oil
2 tbsp. unsalted butter
2 tbsp. flour
3 lemons, thinly sliced and seeded
3 garlic cloves, minced
3/4 c. chicken broth
kosher salt
Freshly ground black pepper
1 1/2 c. grated Parmesan
1 1/2 c. grated Gruyere
1 1/2 c. grated pecorino Romano
1/4 c. chopped fresh parsley, plus more for garnish
Preparation
Step 1Bring a large pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Drain. Step 2 In a large skillet over low heat add 2 tablespoons olive oil and 2 tablespoons butter. When butter starts to bubble add garlic and lemons. Season with salt and pepper and cook until lemons are softened, about 2-3 minutes. Whisk in flour and cook for 1 minute. Add chicken broth and whisk until smooth. Add cheeses while constantly whisking. Step 3Add cooked angel hair and toss in sauce with parsley. Serve immediately.
