Part 5/6:
As the pasta reaches perfect al dente, the heat is turned off. A splash of lemon juice is used to brighten the dish further. The final step involves adding freshly grated Parmigiano-Reggiano cheese, but the chef notes that it’s optional—some may prefer the dish without it, especially since the cheese can be added after cooking for a fresher flavor.
Personal and Culinary Tips
The chef shares practical advice: use herb stems when cooking to maximize flavor, but remove them for finishing dishes to avoid woody or bitter notes. The process emphasizes balancing flavors—allowing the lemon's acidity, garlic's pungency, and celery's crunch to harmonize.