# What Goes In:
→ Pasta
01 - 200 g dried spaghetti or linguine
→ Sauce
02 - 40 g unsalted butter
03 - 1 large lemon (zested and juiced)
04 - 60 ml (¼ cup) pasta cooking water
05 - 60 g parmesan cheese, finely grated
06 - ¼ tsp freshly ground black pepper
07 - Salt, to taste
→ To Finish
08 - 1 small bunch fresh basil leaves, torn
09 - Extra parmesan, for serving
10 - Lemon zest, for garnish (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ¼ cup (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 30 seconds until fragrant.
03 - Add the cooked pasta to the skillet with the butter and toss to coat. Pour in the lemon juice and reserved pasta water.
04 - Sprinkle in the grated parmesan and black pepper. Toss vigorously over low heat until the sauce becomes creamy and clings to the pasta. Adjust seasoning with salt if needed.
05 - Remove from heat. Add the torn basil leaves and toss gently.
06 - Serve immediately, garnished with extra parmesan and lemon zest if desired.
