# What You'll Need:
→ Pasta
01 - 7 oz dried spaghetti or linguine
→ Sauce
02 - 3 tbsp unsalted butter
03 - 1 large lemon, zested and juiced
04 - 1/4 cup reserved pasta cooking water
05 - 2/3 cup finely grated Parmesan
06 - 1/4 tsp freshly ground black pepper
07 - Salt, to taste
→ To Finish
08 - 1 small bunch fresh basil leaves, torn
09 - Extra finely grated Parmesan, for serving
10 - Lemon zest, for garnish (optional)
# How To:
01 - Bring a large pot of salted water to a vigorous boil. Add the pasta and cook until al dente according to package directions. Reserve 1/4 cup of the cooking water, then drain the pasta.
02 - While the pasta cooks, melt the butter in a large skillet over medium heat. Add the lemon zest and cook for about 30 seconds until fragrant, taking care not to brown the butter.
03 - Add the drained pasta to the skillet and toss to coat in the lemon‑butter. Pour in the lemon juice and the reserved pasta cooking water to loosen the sauce.
04 - Sprinkle in the grated Parmesan and black pepper. Toss vigorously over low heat until the cheese melts and the sauce emulsifies, forming a silky coating that clings to the pasta. Taste and adjust seasoning with salt as needed.
05 - Remove the pan from heat, add the torn basil leaves, and toss gently to wilt the herb without losing its brightness.
06 - Portion immediately and finish each plate with extra Parmesan and a little lemon zest if desired. Serve hot.
