# What You Need:
→ Pasta
01 - 200 g dried spaghetti or linguine
→ Sauce
02 - 40 g unsalted butter
03 - 1 large lemon, zested and juiced
04 - 60 ml reserved pasta cooking water
05 - 60 g finely grated Parmesan cheese
06 - 1.25 ml freshly ground black pepper (approx. 1/4 teaspoon)
07 - Salt, to taste
→ To Finish
08 - 1 small bunch fresh basil leaves, torn
09 - Extra grated Parmesan, for serving
10 - Additional lemon zest, for garnish (optional)
# Directions:
01 - Fill a large pot with water, season generously with salt, bring to a rolling boil and cook the pasta until al dente according to package timing. Reserve 60 ml 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, stirring once.
03 - Add the drained pasta to the skillet, toss briefly to coat with the butter, then pour in the lemon juice and the reserved 60 ml pasta water.
04 - Sprinkle in the grated Parmesan and the black pepper, then toss vigorously over low heat until the cheese melts and the sauce becomes silky and clings to the pasta; season with salt to taste.
05 - Remove the pan from the heat, add the torn basil leaves and fold gently to distribute without bruising the herbs.
06 - Portion the pasta onto warmed plates and garnish with extra Parmesan and lemon zest if desired; serve at once.
