Bring a pot of water with a pinch of salt to a boil. Cook pasta according to box instructions, subtracting 2 minutes from the cook time. Meanwhile in a separate pan melt butter on medium heat.
Step 2
When butter starts to bubble, add flour and mix together. Add milk slowly until the entire amount is mixed in and no clumps remain.
Step 3
Add parmesan cheese to milk mixture 1/4 cup at a time until completely smooth. Add salt and pepper to taste.
Step 4
Zest your lemon and add to the cheese mixture, then add half a lemon's juice.
Step 5
Once pasta is cooked, add pasta to mixture and 1/8 cup of pasta water. Reserve 1/2 cup of pasta water to add later if needed.
Step 6
Mix together until pasta is coated. Adding more pasta water to thin out the mixture as necessary.
Step 7
Add salt and pepper to taste, then dish out, topping with parsley, gorgonzola crumbles and remaining lemon juice.
Notes
You can use any kinds of cheese you want here! I like to add romano to the parmesan mixture for a bit more kick. Add bacon crumbles or a steak to top it off.
This dish is special because...
You can add levels of difficulty to this recipe by making your own noodles from scratch! Not to mention you can't go wrong with some garlic bread. 😉
