# What You Need:
→ Pasta
01 - 7 oz dried spaghetti or linguine
→ Sauce
02 - 2 3/4 tablespoons unsalted butter
03 - 1 large lemon, zested and juiced
04 - 1/4 cup reserved pasta cooking water
05 - 2.1 oz finely grated Parmesan cheese
06 - 1/4 teaspoon 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 - Additional lemon zest, for garnish (optional)
# How To Make:
01 - Bring a large pot of generously salted water to a rolling boil and cook the pasta 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.
03 - Add the drained pasta to the skillet and toss to coat, then pour in the lemon juice and the reserved pasta cooking water.
04 - Sprinkle in the grated Parmesan and black pepper and toss vigorously over low heat until a silky sauce forms and clings to the pasta; taste and adjust seasoning with salt.
05 - Remove the pan from the heat, add the torn basil leaves and toss gently to combine without bruising the herbs.
06 - Divide between warmed bowls and finish with extra Parmesan and a little additional lemon zest if desired; serve immediately.
