This pasta is heavenly.
1. Bring a large pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Drain.
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.
3. Add cooked angel hair and toss in sauce with parsley. Serve immediately.
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
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
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