Spaghetti with Rosemary Lemon

Ingredients

• 2 quarts water
• 1 tablespoon kosher salt plus 1/2 teaspoon, divided
• 1 pound whole-wheat spaghetti or gluten-free spaghetti
• ¼ cup extra-virgin olive oil
• 3 garlic cloves, smashed and peeled
• 3 fresh rosemary sprigs
• 1 cup freshly grated Pecorino Romano cheese, plus more for serving
• 1 teaspoon lemon zest
• ½ teaspoon ground pepper, plus more for serving

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