3/4 lb (375 g) extra wide egg noodles or fettuccine

1/3 cup (75 ml) olive oil

1/3 cup (75 ml) chicken broth

The juice of 1/2 a lemon

1 cup (250 ml) grated Parmigiano-Reggiano cheese

1 tablespoon (15 ml) cracked black pepper

Salt

Fresh parsley (for garnish)

In a large pot, cook the pasta in salted boiling water until al dente. Drain.

Place the pasta in a bowl. Add the oil, broth, lemon juice, grated Parmesan cheese and pepper. Season with salt. Toss to combine.

Serve immediately and sprinkle with parsley. Delicious with veal.

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