Lemon-Orange Spaghetti with Toasted Mizithra and Olive Oil

Method

1. Bring a large pot of salted water to a boil and cook the spaghetti for half the time indicated on the package.
2. Meanwhile, in a wide skillet, heat the olive oil over medium heat and sauté the garlic, chili peppers, half of the lemon zest, all of the orange zest, and some coarsely ground black pepper for 2-3 minutes, until the oil is fragrant.
3. Add the mizithra and continue to sauté for about 2 more minutes, stirring gently. Transfer the mixture to a bowl.
4. In the same skillet, heat the butter and lemon juice over medium heat until the butter melts and the mixture begins to simmer.
5. Using pasta tongs, transfer the half-cooked spaghetti directly from the pot (without draining) into the skillet with the lemon.
6. Gradually add about 300 ml of the pasta cooking water, stirring, until the pasta is al dente and the sauce has thickened.
7. Stir in the rosemary and the toasted mizithra mixture, then remove from the heat.
8. Sprinkle with the remaining lemon zest and freshly ground pepper, drizzle with a little raw olive oil, and serve.