Lemon Pappardelle

Preheat your oven to 375°F.
Add ⅔ cup parmigiano reggiano (you will use the rest later) to a baking sheet, mix in the za’atar and grate a bit of lemon zest. Mix with your hands.
Bake for 6-8 minutes until golden but not burnt. Let it cool.

Fill a pot with water and start heating your pasta water.
In a pan, melt 1 tbsp of butter. Once bubbling, arrange ½ of 1 lemon thinly sliced to the pan and let them caramelize on medium low heat for about 4-5 minutes per side. Sprinkle the ½ tsp sugar among them before flipping and then a pinch of salt.
Once lemons are super soft, drag them around the pan to sort of deglaze the stuck on bits and remove.
Cook your pasta in salted water until almost al dente (2 minutes less than package directions).
Chop the lemons until finely minced and return to the pan, add the mascarpone and 1 ladle of pasta water. Mix it well. Squeeze a tiny bit of lemon (1 tsp max).
Add a bit of pasta water to the remaining ⅓ parmigiano and mix.
Add your pappardelle to your sauce and parmigiano. Mix until all creamy and incorporated, about 2 minutes.
Turn heat off and add 4 tbsp of butter. Emulsify. Season to taste.
Top with more parmigiano and the parm za’atar crumble.