Pasta with Lemon-Marjoram Sauce (Maccheroni con Aglio e Maggiorana)

Step 1

In a large pot, boil 4 quarts water. Meanwhile, in a large bowl, stir together the cheese, parsley, marjoram, oil, lemon zest and juice, garlic, pepper flakes and ½ teaspoon each salt and black pepper.

Step 2

To the boiling water, add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve ½ cup of the cooking water, then drain.

Step 3

To the bowl, add the pasta and ¼ cup of the reserved pasta water. Toss, adding more pasta water 1 tablespoon at a time if needed so the noodles are lightly sauced; there should not be any liquid pooled in the bowl. Taste and season with salt and black pepper. Serve sprinkled with additional cheese.