Cacio e Pepe Skillet with maple bourbon

Method

1. Start by prepping your dried pasta, olive oil, garlic so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the scallions and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the cacio e pepe and let it ginger-scallion, undisturbed, so it takes on real color before you stir.
4. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with a squeeze of lemon and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.