Directions

1. Cook the pasta:

   Bring a large pot of salted water to a boil. Cook the pasta until al dente – about 1 minute less than the package says. Reserve at least 1 cup of the starchy pasta water before draining.

2. Prep the lemon:

   While the pasta cooks, zest the lemon and squeeze the juice from half of it (you can save the rest for garnish or a touch more acidity if needed).

3. Start the sauce:

   In a large pan, melt the butter over medium heat. Add the lemon zest and lemon juice. Stir well and season generously with freshly cracked black pepper. Add 2–3 tablespoons of hot pasta water and let it emulsify.

4. Add the pasta & cheese:

   Transfer the drained pasta directly to the pan with the sauce. Reduce the heat. Add Parmesan gradually while tossing the pasta constantly – use more hot pasta water as needed to create a glossy, creamy coating. The sauce should cling to the pasta without being too thick.

5. Taste & serve:

   Taste and adjust salt or lemon juice to your liking. Serve immediately with more Parmesan and a sprinkle of black pepper on top. Optional: garnish with lemon slices.