iamchum/robs.kitchen_recipe_dataset huggingface dataset:
"Brown on Blonde" Blondies

Ingredients:
170 grams unsalted butter, 100 grams walnuts, 55 grams pecans, 272 grams all-purpose flour, 6 grams baking powder, 3 grams kosher salt, 55 grams almond butter, 346 grams dark brown sugar, 2 large eggs, 1 large egg yolk, 1 tablespoon vanilla extract

Instructions:
Crank the oven to 350ºF. Coat the insides of an 8-inch square baking pan with non-stick cooking spray and line with a sling of parchment paper.
Melt the butter in an 8-inch sauté pan over medium heat. When it's done bubbling, add the walnuts and pecans and cook until the nuts are toasted and the butter smells nutty, 5 to 7 minutes.
Meanwhile whisk together the flour, baking powder, and salt in a small bowl.
Place a fine-mesh strainer over a large heatproof bowl and strain the butter away from the nuts. Set both aside to cool for 30 minutes. Then, chop the nuts coarsely and set aside.
While you're waiting, beat the almond butter into the cooled butter, followed by the brown sugar, eggs, egg yolk, and vanilla. Beat until completely smooth, about 1 minute, then stir in the flour mixture. Finish by folding in the nuts and transferring to the prepared pan. The batter will be thick, so I suggest a rubber or silicone spatula.
Bake for 30 to 35 minutes, until the edges are deeply brown and the top is dry and cracked. Remove from the pan and cool on a rack for about 30 minutes. Slice into squares and devour with plenty of frosty almond milk.
Danish Pastry Braid

Ingredients:
3 1/2 to 4 cups all-purpose flour
1 1/2 cups (3 sticks) chilled unsalted butter
2 packages active dry yeast
1/2 cup warm water
1/2 cup heavy cream or undiluted evaporated milk
1/2 teaspoon freshly crushed cardamom seed (optional)
1/2 teaspoon salt
2 eggs, room temperature
1/4 cup sugar
1/4 cup (1/2 stick) soft butter
1 cup powdered sugar
1/4 teaspoon almond extract
1 cup finely pulverized almonds
1 (3-ounce) package almond paste
1 egg white
1 slightly beaten egg
2 tablespoons milk or water
Pearl sugar or crushed sugar cubes, for topping
Chopped or sliced almonds for topping
1 cup powdered sugar
2 to 3 teaspoons warm water
1/2 teaspoon almond extract

Instructions:
Measure 3 1/2 cups flour into a bowl or work bowl of food processor with steel blade in place. Cut the butter into 1/4-inch slices and add to the flour. Process or cut the butter into the flour until the butter is about the size of kidney beans.
In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Stir in the cream or milk, cardamom, salt, eggs, and sugar.
Turn the flour-butter mixture into the liquid ingredients, and with a rubber spatula mix carefully just until the dry ingredients are moistened. Cover and refrigerate 4 hours, overnight, or up to 4 days.
Turn the dough out onto a lightly floured board; dust with flour. Pound and flatten to make a 16- to 20-inch rectangle. Fold into thirds, making 3 layers. Turn dough around and roll out again. Fold from the short sides into thirds. This should result in a perfect square. Repeat folding and rolling again if you wish.
Wrap and chill the dough 30 minutes or as long as overnight.
Cover two baking sheets with parchment paper or lightly grease and flour them.
Divide the chilled dough into 2 parts. Roll each part out to make a rectangle 12 by 6 inches. Place these strips on the prepared baking sheets.
To make the filling, cream the butter and sugar until light. Blend in the almond extract, almonds, almond paste, and egg white.
Spread filling down the length of the center of the strips. Cut slanting strips at 3/4-inch intervals along both sides up toward the center using a pastry wheel. Fold strips over the filling in a crisscross manner
Preheat the oven to 400ºF.
Let strips rise for 15 to 30 minutes, just until the pastry strips look puffy; they will not double.
To make a glaze, beat the egg with the milk or water. Brush the pastry lightly with it. Sprinkle the sugar and/or sliced almonds over the top.
Bake about 15 minutes or until golden.
Frost, if desired, with almond-water icing. Blend the sugar, water, and almond extract until smooth and thin enough to drizzle over the braids.
Quick Baked Chicken Parmesan

Ingredients:
2 large eggs
1 1/2 cups breadcrumbs or panko (Japanese breadcrumbs)
3/4 cup finely grated Parmesan (about 2 ounces)
5 tablespoons olive oil, divided, plus more for brushing
3 1/2 teaspoons dried oregano, divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) chicken cutlets, pounded 1/2" thick
6 ounces coarsely grated mozzarella (about 1 cup)
1/2 medium onion, chopped
2 garlic cloves, pressed or finely chopped
1 (24-ounce) jar marinara sauce
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup (packed) basil leaves
torn if large
plus more for serving

Instructions:
Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F.
Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, 1/2 tsp. salt, and 1/2 tsp. pepper in another large shallow bowl or plate.
Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.
Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more.
Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3–4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 tsp. oregano, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.
Divide sauce among 4 plates. Top with chicken and torn basil.
Warm Cocoa Pudding with Candied Pecans

Ingredients:
1 large egg white
2 tablespoons sugar
1 cup pecans
1 1/2 cups heavy cream
1 1/2 cups whole milk
4 tablespoons unsalted butter
1 teaspoon vanilla extract
2 large eggs
1/2 cup sugar
2 tablespoons plus 1 teaspoon cornstarch
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons kosher salt
4 ounces chopped chocolate (at least 70% cacao)

Instructions:
Preheat oven to 325°F. Whisk egg white in a medium bowl until frothy. Whisk in sugar. Add pecans; toss until coated. Spread out on a parchment-lined rimmed baking sheet and bake, tossing every 10 minutes, until browned and dry, 25–30 minutes. Let cool.
Bring cream, milk, butter, and vanilla to a simmer in a medium saucepan over medium heat. Meanwhile, whisk eggs, sugar, cornstarch, cocoa powder, and salt in a medium heatproof bowl to combine.
As soon as cream mixture reaches a simmer, remove from heat and, whisking constantly, very gradually add one-third of cream mixture to egg mixture. Whisk tempered egg mixture into cream mixture in saucepan. Cook over medium heat, whisking constantly, until mixture thickens and is bubbling, about 2 minutes. Remove from heat and add chopped chocolate; whisk until chocolate is melted and pudding is smooth. Serve topped with candied pecans.
Pecans can be candied 1 week ahead. Store airtight at room temperature. Pudding can be made 2 days ahead. Press plastic wrap directly onto surface and chill. Reheat gently in a heatproof bowl set over a pan of simmering water before serving.
Grilled Broccoli and Arugula Salad

Ingredients:
2 heads of broccoli, florets separated, stems peeled and reserved, Kosher salt, 3 tablespoons olive oil, 1 oil-packed anchovy fillet, 1 garlic clove, 2/3 cup mayonnaise, 1/4 cup buttermilk, 1 cup chervil with tender sprigs, 1 cup tarragon leaves, 1/4 cup chopped chives, 2 tablespoons fresh lemon juice, 1 1/2 teaspoons Dijon mustard, 3 cups mature arugula, tough stems removed, leaves torn, 3 1/2 ounces smoked cheddar, grated

Instructions:
Cook broccoli in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain; transfer to a bowl of ice water. Let cool, then drain. Pat broccoli dry; place in a large bowl.
Prepare a grill for medium-high heat. Drizzle broccoli with oil and toss to coat; season with salt. Grill broccoli, turning occasionally, until charred in spots, 5–7 minutes. Return to bowl and let cool, tossing occasionally.
Purée anchovy, garlic, mayonnaise, buttermilk, chervil, tarragon, chives, lemon juice, and mustard in a blender until smooth; season dressing with salt.
Add arugula to broccoli and toss to combine. Drizzle salad with 3/4 cup dressing and toss to coat; season with more salt if needed.
Arrange salad on a platter and top with cheddar.
Dressing can be made 2 days ahead. Cover and chill.
Chicken Milanesa with Maggi Ranch Sauce

Ingredients:
1 cup mayonnaise
1/2 cup crème fraîche
1/4 cup buttermilk
1/2 cup finely chopped parsley
1 tablespoon fresh lemon juice
1 1/2 teaspoons Maggi seasoning sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper, plus more
Kosher salt
3/4 cup all-purpose flour
3 large eggs, room temperature
11/2 cups panko (Japanese breadcrumbs)
4 small skinless, boneless chicken breasts, pounded 1/4 inch thick
1/2 cup vegetable oil
1/2 English hothouse cucumber, thinly sliced lengthwise
4 red radishes, trimmed, sliced
1 tablespoon distilled white vinegar
Pinch of sugar
Aleppo-style pepper (for serving)

Instructions:
Whisk mayonnaise, crème fraîche, buttermilk, parsley, lemon juice, Maggi, garlic powder, onion powder, and 1/2 tsp. pepper in a medium bowl to combine. Season sauce with salt.
Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl to blend. Place panko in a third shallow bowl; season all three with salt and black pepper. Working one at a time, season cutlets with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip off. Coat with panko, pressing to adhere.
Heat oil in a large skillet over medium. Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack; season with salt.
Toss cucumber, radishes, vinegar, sugar, and a pinch of salt in a medium bowl to combine; taste and adjust seasoning with more vinegar, sugar and/or salt as needed.
Drizzle cutlets with sauce, top with vegetables, then drizzle with a little more sauce. Sprinkle with Aleppo-style pepper.
Calzones with Chorizo and Kale

Ingredients:
1 tablespoon olive oil
4 links fully cooked chorizo sausage (not dried, about 13 ounces), thinly sliced into coins
8 ounces crimini mushrooms, thinly sliced
1 large or 2 small bunches curly kale, ribs and stems removed, coarsely chopped
1 1/4 cups marinara sauce
1 1/2 teaspoons dried oregano
3/4 teaspoon kosher salt
2 pounds fresh pizza dough
All-purpose flour (for rolling)
1 pound shredded mozzarella (about 4 cups)
1 large egg
1 tablespoon milk

Instructions:
Heat oil in a large pot over medium-high. Cook chorizo and mushrooms, stirring occasionally, until chorizo is beginning to brown and mushrooms release their juices and then evaporate, about 10 minutes. Stir in kale, sauce, and oregano; season with salt. Cover and cook until kale is wilted, about 2 minutes. Toss to combine, then remove from heat and let cool.
Line 2 rimmed baking sheets with parchment. Cut dough into 8 equal portions (each should weigh 4 oz.) and roll into balls. Working one at a time, roll out on a lightly floured surface to a 7 1/2–8"-diameter circle. Transfer 1/2 cup filling and 1/2 cup cheese to center of circle. Using a pastry brush or your finger, brush water around edges of circle, then fold dough in half over filling to create a half moon. Using a fork, press edges to seal. Transfer to prepared sheet. Repeat with remaining dough, filling, and cheese.
Whisk egg and milk in a small bowl. Brush tops of pizza pockets with egg wash.
If baking immediately, preheat oven to 350°F. If freezing to bake later, freeze on baking sheets 1 hour, then transfer to resealable plastic bags and freeze up to 3 months.
Bake pizza pockets on parchment-lined rimmed baking sheets until tops are golden brown, about 30 minutes for fresh and about 40 minutes for frozen.
Filling can be made 1 day ahead; transfer to an airtight container and chill. Pockets can be assembled 3 months ahead; keep frozen.
Cauliflower "Mac 'n' Cheese" Casserole

Ingredients:
8 cups coarsely chopped cauliflower (about 2 pounds)
1 1/4 teaspoons kosher salt, divided
1 1/2 cups whole milk
6 ounces cream cheese
1 1/2 teaspoons curry powder
1 teaspoon Dijon mustard
6 ounces mozzarella, shredded (about 1 1/4 cups)
6 ounces sharp cheddar, shredded (about 1 1/4 cup), plus more for sprinkling
1 tablespoon finely chopped chives (optional)
1 (2-quart) or 4 (2-cup) freezer-to-oven-safe baking dishes

Instructions:
Toss cauliflower and 1/4 tsp. salt in a large microwave-safe bowl. Cover with plastic wrap, pierce plastic with a knife a few times to vent, and microwave on high 10 minutes. Carefully remove plastic and transfer cauliflower to a colander. Let cool to room temperature, then transfer to a large bowl.
Meanwhile, cook milk, cream cheese, curry powder, mustard, and remaining 1 tsp. salt in a medium saucepan over medium heat, stirring constantly, until smooth, about 4 minutes. Let cool to room temperature, about 30 minutes. Add cauliflower and toss to combine. Add mozzarella and 6 oz. cheddar and toss to combine—mixture should be cool enough so cheese doesn't melt. Transfer cauliflower mixture to freezer-to-oven-safe baking dish or dishes.
If baking immediately, preheat oven to 350°F. Cover dish with foil and bake casserole until heated through and just beginning to bubble, about 45 minutes for large dish, or about 30 minutes for small dishes. Remove foil and sprinkle cheddar over. Heat broiler and broil until top is browned and bubbling, 2–5 minutes.
If freezing to bake later, cover dish with an airtight lid or double layer of plastic wrap and freeze up to 3 months. To cook, preheat oven to 350°F. Cover dish with foil and bake casserole 45 minutes for large dish, or 30 minutes for small dishes. Remove foil and stir well with a rubber spatula. Continue to bake, uncovered, until just bubbling and heated through, 10–15 minutes more. Sprinkle cheddar over. Heat broiler and broil until top is browned and bubbling, 2–5 minutes.
To cook individually portioned frozen casseroles in the microwave, partially cover and microwave on high 4 minutes. Uncover, stir, and microwave at 1-minute intervals until heated through, 4–5 minutes more.
Top with chives, if using, before serving.
Casserole(s) can be assembled 1 day ahead; cover and chill, or freeze up to 3 months.
Salt-Roasted Potatoes

Ingredients:
2 cups kosher salt, 1 1/2 pounds fingerling potatoes, 2 sprigs rosemary, 3 garlic cloves, thinly sliced, 1/4 cup olive oil, Flaky sea salt

Instructions:
Preheat oven to 425°F. Spread kosher salt in a 13x9" baking dish. Scrub potatoes, pat dry, and poke a few holes into each; arrange over salt. Roast until flesh is very tender and skins are crisp, 30–40 minutes.
Meanwhile, strip leaves from rosemary sprigs and cook with garlic and oil in a small saucepan over medium-low heat, swirling pan occasionally, until garlic is golden, about 3 minutes. Transfer to a large bowl and add potatoes; toss to coat. Serve potatoes generously sprinkled with sea salt.
Roasted Beets with Fennel and Bonito Dressing

Ingredients:
2 pounds small or medium red beets, scrubbed, 1/2 cup olive oil, divided, 2 teaspoons kosher salt, plus more, 1 teaspoon aniseed or fennel seeds, 1/2 cup white wine vinegar, 1 tablespoon sugar, 1 small fennel bulb, halved lengthwise, very thinly sliced crosswise, 2 garlic cloves, smashed, 2 tablespoons unsalted butter, 1/3 cup bonito flakes, 2 teaspoons fresh lemon juice, 1 cup trimmed mature arugula

Instructions:
Preheat oven to 425°F. Toss beets with 1 Tbsp. oil in an 8x8" baking dish; season with salt. Add 1/4 cup water and cover tightly with foil. Roast beets, shaking once, until a knife slips easily through flesh, 60–75 minutes. Let cool slightly, then rub off skins with paper towels. Using 2 forks, tear beets into large pieces; toss in a large bowl with 2 Tbsp. oil.
Meanwhile, toast aniseed in a small saucepan over medium heat, tossing often until fragrant, about 3 minutes. Add vinegar, sugar, 2 tsp. salt, and 1 cup water. Increase heat to medium-high and bring to a simmer, stirring to dissolve sugar and salt, about 4 minutes. Remove from heat and let steep 20 minutes. Place fennel in a small bowl and strain brine over. Cover and chill until cold, about 2 hours.
Cook garlic, butter, and 1/4 cup oil in a small saucepan over medium, stirring occasionally, until garlic is soft but not brown, about 2 minutes. Stir in bonito flakes and transfer to a blender. Purée until only a few flecks of bonito remain.
Prepare a grill for medium heat. Grill beets, turning occasionally, until lightly charred, about 5 minutes. Transfer back to bowl; toss with bonito dressing and lemon juice and season with salt.
Toss arugula and remaining 1 Tbsp. oil in a medium bowl; season with salt. Grill until lightly charred in spots, about 30 seconds. Transfer back to bowl.
Arrange beets on a platter and top with arugula and drained pickled fennel.
Yellow Chicken Adobo

Ingredients:
10 dried bay leaves
2 tablespoons black peppercorns
2 tablespoons ground turmeric
1/4 cup unsweetened shredded coconut
1/2 head of cauliflower, broken into small florets
1/4 kabocha squash, cut into 1-inch pieces (about 2 cups)
3 tablespoons vegetable oil, divided
Kosher salt, freshly ground pepper
1 small white onion, chopped
2 medium shallots, chopped
6 large garlic cloves, chopped
1 (3-inch) piece ginger, peeled, finely grated
1 teaspoon crushed red pepper flakes
2 (13.5-ounce) cans unsweetened coconut milk
1 cup sugarcane vinegar or distilled white vinegar, divided
4 chicken legs, drumsticks and thighs, separated
3 tablespoons (or more) honey
Unsalted, roasted pumpkin seeds (pepitas), thinly sliced Fresno chiles, and sliced scallion (for serving)
A layer of cheesecloth

Instructions:
Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside. Toast turmeric in a dry small skillet over medium-low heat, stirring often, just until fragrant (be careful not to let it brown), about 3 minutes. Transfer to a plate.
Cook coconut in same skillet over medium-high heat, stirring occasionally, until burnt (not browned: burnt), about 3 minutes. Grind in a spice mill or with a mortar and pestle or finely chop. Transfer to another plate.
Heat oven to 375°F. Toss cauliflower and squash on a large rimmed baking sheet with 1 Tbsp. oil to coat; season with salt and pepper. Roast vegetables, tossing occasionally, until browned and tender, 30–40 minutes.
Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, shallots, garlic, and ginger and cook, stirring often, until golden brown and very fragrant, 8–10 minutes. Add red pepper flakes and cook, stirring often, just until fragrant, about 1 minute. Stir in toasted turmeric, coconut milk, and 3/4 cup vinegar. Bring to a boil and cook until liquid is reduced by about one-third, 20–30 minutes.
Meanwhile, prepare a grill for medium-high heat (or heat a grill pan over medium-high). Season chicken with salt and pepper and grill, turning occasionally, just until skin is charred (chicken will not be cooked through at this point), 8–10 minutes.
Add chicken and reserved sachet to turmeric sauce. Cook, partially covered, until chicken is tender, 60–80 minutes. Stir honey and remaining 1/4 cup vinegar in a small bowl until honey is dissolved; add to braise, then add roasted cauliflower and squash. Taste and season with more salt or honey as needed.
Divide adobo among bowls and top with burnt coconut, pumpkin seeds, chiles, and scallion.
Adobo can be made 3 days ahead. Let cool; cover and chill. Reheat gently before serving.
Fully Salted Roast Chicken

Ingredients:
1 (3 1/2–4-lb.) chicken
Kosher salt

Instructions:
Pat dry chicken with paper towels. Holding a 5-finger pinch of salt and positioning your hand at least 10" above chicken, evenly rain salt down over chicken. Repeat with several more pinches of salt until both inside and outside of chicken are covered with salt (be generous and make sure to get inside all the nooks and crannies). Place chicken on a wire rack set inside a rimmed baking sheet and chill uncovered at least 8 hours and up to 1 day.
Let sit at room temperature 1 hour.
Preheat oven to 425°F. Roast chicken until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165°F, 40–55 minutes. Transfer chicken to a cutting board and let rest 15 minutes before carving.
Strozzapreti Carbonara With Radishes

Ingredients:
2 tablespoons olive oil
4 ounces pancetta (Italian bacon) or bacon, cut into 1/4-inch pieces
1 small shallot, finely chopped
2 garlic cloves, finely chopped
4 large egg yolks
1 large egg
3 ounces mixed salty hard cheeses (such as Parmesan, Pecorino, and/or Grana Padano), finely grated
2 teaspoons freshly ground black pepper
12 ounces strozzapreti or other short pasta
Kosher salt
4 small radishes, trimmed, cut into 1/2-inch pieces
2 tablespoons chervil leaves with tender stems (optional)

Instructions:
Heat oil in a large skillet over medium. Cook pancetta, stirring occasionally, until just beginning to crisp, about 5 minutes. Add shallot and garlic and cook, stirring often, until softened but not browned, about 1 minute. Transfer mixture to a large bowl and let cool slightly. Mix in egg yolks, egg, cheese, and pepper. Wipe out and reserve skillet.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
Add pasta, 1/4 cup pasta cooking liquid, and radishes to sauce; toss to combine. Transfer to reserved skillet and cook over low heat, moving skillet on and off heat, to keep sauce from curdling, and stirring constantly, until sauce is smooth and coats a wooden spoon, about 2 minutes.
Divide pasta among bowls and top with chervil, if desired.
Salt-As-You-Go Pasta

Ingredients:
Kosher salt
1/4 cup olive oil, plus more for serving
3 large shallots, chopped
5 garlic cloves, finely chopped
1/2 teaspoon crushed red pepper flakes, plus more for serving
2 small bunches of broccolini
12 ounces tubetti or other short tube pasta
1 1/2 ounces Parmesan, finely grated, plus more for serving
Lemon wedges (for serving)

Instructions:
Bring 6 quarts water to a boil in a large pot; season with salt. The water should taste like ocean water, so keep adding salt until it tastes very, very saline (you should use around 1/4 cup).
Meanwhile, heat 1/4 cup oil in a large skillet over medium. Add shallots, garlic, and 1/2 tsp. red pepper flakes; season lightly with salt. Cook, stirring occasionally, until shallots are translucent, about 4 minutes. Remove from heat and set aside.
Remove florets from broccolini and cut into bite-size pieces. Slice stems into 1/2" pieces. Add to boiling water. Cook 1 minute, then, using a spider or slotted spoon, transfer to reserved skillet.
Return water in pot to a boil and cook tubetti, stirring occasionally, until very al dente, 7–9 minutes. Drain, reserving 3/4 cup pasta cooking liquid. Add pasta and pasta cooking liquid to skillet, tossing to combine. Cook over medium-high heat, gradually adding 1 1/2 oz. Parmesan and tossing often, until pasta is al dente and liquid has reduced to form a thick, glossy sauce, about 4 minutes. Taste and season with more salt if needed.
To serve, squeeze lemon wedges over pasta, drizzle with oil, and top with more grated Parmesan and red pepper flakes.