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Chickpea Cacio E Pepe with Caramelized Lemon by Andy Baraghani
Ingredients
  • Kosher salt
  • ¼ cup extra-virgin olive oil
  • 1 small Meyer or regular lemon, thinly sliced, seeds picked out
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 large shallot, finely chopped
  • 1 rosemary sprig, or 4 thyme sprigs
  • Freshly ground pepper
  • 1 pound tubular pasta (such as calamarata, paccheri, or rigatoni)
  • ¼ cup unsalted butter, cut into small pieces
  • ½ cup finely grated Parmesan cheese, plus more for serving
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