Pasta With Lemon, Pepper And Parmigiano - cooking recipe

Ingredients

375 g extra large egg noodles or 375 g fettuccine pasta
1/3 cup olive oil
1/3 cup chicken stock, warm
1/2 lemon, juice of
1 cup parmigiano-reggiano cheese, grated
1 tablespoon black pepper, crushed
salt
fresh parsley (optional)

Preparation

In a big casserole, cook pasta in boiling salted water until al dente. Drain. Put pasta in a bowl.
Add olive oil, chicken stock, lemon juice, parmigiano and pepper. Add salt if needed. Mix well.
Serve immediately and sprinkle with parsley. Delicious with veal.