Lemon, Pepper and Parmigiano-Reggiano Pasta

Ingredients

• • 3/4 lb (375 g) extra wide egg noodles or fettuccine
  • 1/3 cup (75 ml) olive oil
  • 1/3 cup (75 ml) chicken broth
  • The juice of 1/2 a lemon
  • 1 cup (250 ml) grated Parmigiano-Reggiano cheese
  • 1 tablespoon (15 ml) cracked black pepper
  • Salt
  • Fresh parsley (for garnish)