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Spaghetti with Lemon, Garlic and Pecorino
Ingredients
  • Two 8-ounce pieces Pecorino-Romano, such as Locatelli
  • 1 head garlic, broken down into cloves and peeled
  • Kosher salt
  • 1 pound spaghetti
  • ½ stick unsalted butter
  • ¼ teaspoon red chile flakes
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped fresh Italian parsley
  • 2 cups baby arugula
  • Extra-virgin olive oil, for finishing
  • One 4-ounce piece burrata
Note: Ingredients may have been altered from the original.
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