• 4 lemons
• 1 lb pasta
• 1 tsp kosher salt
• pinch sugar
• 3 Tbsp butter
• 3/4 tsp pepper flakes
• 2/3 cup Parmesan
• 1/3 cup parsley - chopped
• 1/2 cup celery leaves - chopped (Optional)

1. Heat pot of water to boiling for cooking lemons and pasta.
2. Zest 2 lemons. Trim top and bottom of other 2 lemons, cut into quarters, remove seeds, remove center pith, slice into thin triangles. Heat in boiling water for 2 min, remove with slotted spoon, dry on towel or paper towels.
3. Cook pasta in pot until just al dente, Drain in colander reserving 1/2 cup liquid.
4. In large skillet heat 1 Tbsp olive oil until hot. Add lemon wedges, pinches of salt and sugar, and cook until caramelized and brown on edges, 3-5 minutes.
5. Melt the butter and remaining 2 Tbsp olive oil in the drained pasta pot. Add the chili flakes and lemon zest and cook until fragrant. Whisk in reserved pasta water. Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the parsley and celery leaves if using.
6. Taste and add lemon juice if needed. Serve, topped with a drizzle of oil, more cheese if you like, and a sprinkle of sea salt.

Serves: 6       Total cook time: 20 min.
Source: NYT recipe app