This dish is inspired by the warm, rustic flavors of Sicily, where the citrus groves meet the sea. The charred lemon brings a smoky, tangy brightness that elevates the rich olive oil, and the fresh herbs reflect the greenery of the Italian landscape. It's a tribute to my grandmother, who loved adding a touch of lemon to her pasta for that extra zing. Ingredients: Spaghetti pasta Extra virgin olive oil Fresh basil, parsley, and oregano Garlic cloves Fresh lemons Red pepper flakes Grated Parmigiano-Reggiano Salt and black pepper to taste Cooking Instructions: Cook spaghetti al dente in salted boiling water. While pasta cooks, char slices of lemon on a grill or skillet until slightly blackened. Infuse warm olive oil with minced garlic, red pepper flakes, and finely chopped herbs. Drain pasta, reserving a cup of pasta water. Toss spaghetti with the infused olive oil, adding pasta water to emulsify the sauce. Squeeze charred lemon over the pasta and mix well. Garnish with grated Parmigiano