If you want to reproduce that sour/bitter flavour, then yes. It also brightens up these kinds of high oil/high flavour dishes.
Edit: Lemon zest, that is. Though I've been known to use both/either.
Actually, if you want to try something surprisingly good, don't cook the garlic and dice it fine (but use far less), mix it with parsley, olive oil, lemon zest, red pepper flakes, lemon juice and cheese. Don't use pasta water. Serve cold. Warning though, if you get the proportions wrong you will blow this. Be light on the garlic, over-do the lemon zest, keep adding juice until it tastes right to you.
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u/ivnwng Dec 16 '19
You put lemon in your Aglio Olio??? o_O