Pasta al limone begins by bringing a large stock pot full of water to boil.

Once boiling, add 1 tbsp of rock salt and allow to dissolve.

Cook your pasta for 2 minutes less than the package recommends.

While the pasta is cooking, zest one lemon onto a plate. This should be enough for two people, but you can zest another lemon if you want a richer lemon flavor.

Cut both lemons in half and squeeze the juice into a glass or bowl. Make sure to get as much juice as possible. Do not discard the lemon halves.

While the pasta cooks, place 4tbsp EVOO into a large saute pan or skillet and heat on medium-high heat.

Add the lemon zest into the oil along with half of the lemon juice.

Break off a handful of mint leaves and place them in the pan.

Place the juiced lemon halves in the pan flat side down. This will give extra flavor to the base.

Once your pasta is ready, strain it and place it in the pan with the lemon mixture.

Take a mug and dip it into the pasta water. Make sure to get a generous amount.

Pour the mug into the pan with the lemons and pasta, and turn the heat to high.

For the first minute, constantly stir while the pasta water evaporates.

Remove the lemon halves from the pan after 1 minute and cook the pasta for another 1.5 minutes total.

With one minute remaining, zest the remaining lemon into the pan, saving some for decoration.

Tear off more mint leaves and add them to the pan.

With 45 seconds to go, add in the rest of the reserved lemon juice. Keep stirring the pasta on high heat. Stir until all the water has evaporated.

Remove the pan from the heat and add the pecorino romano cheese. Toss to coat.