Ingredients:

  • 8 oz (225 g) spaghetti or linguine
  • 1 tbsp (15 g) kosher salt for the cooking water (adjust to taste)
  • 4 tbsp (55 g) unsalted butter, cut into cubes
  • 3 cloves garlic (9 g), thinly sliced
  • 1 large lemon, zested to yield 1 tbsp (6 g) zest
  • 2 tbsp (30 ml) fresh lemon juice (from the same lemon)
  • ⅓ cup (30 g) finely grated Parmesan cheese, plus extra for serving
  • ½ cup (120 ml) reserved pasta water, added as needed
  • ¼ tsp (1 g) red pepper flakes (optional)
  • ¼ tsp (1.5 g) freshly ground black pepper
  • 2 tbsp (5 g) finely chopped fresh parsley
  • Salt to taste

Instructions:

  1. Bring a large pot of water to a rolling boil and add the 1 tbsp kosher salt.
  2. Cook 8 oz (225 g) spaghetti or linguine in the boiling water 1 minute less than the package directions, until firm to the bite.
  3. Before draining, scoop out ½ cup (120 ml) of the starchy cooking water and set it aside.
  4. Zest the lemon, then juice it to get 2 tbsp (30 ml). Thinly slice the garlic and finely grate the Parmesan.
  5. Melt the butter in a 12-inch skillet over medium-low heat.
  6. Add the garlic and cook 1 to 2 minutes, stirring often, until it smells sweet and turns pale gold. If it darkens quickly, lower the heat.
  7. Remove the skillet from the heat. Stir in the lemon zest and 2 tbsp (30 ml) lemon juice. Swirl for about 30 seconds until loose and fragrant.
  8. Drain the pasta just before adding it. Add the drained pasta to the skillet and toss with tongs over low heat.
  9. Take the skillet off the heat, then sprinkle in the Parmesan and toss vigorously. Add the reserved pasta water 1 to 2 tablespoons at a time, tossing constantly, until the sauce is glossy and clings to the strands.
  10. Take the skillet off the heat. Stir in the black pepper, red pepper flakes (if using) and parsley. Taste and add salt if needed.
  11. Serve right away with extra Parmesan on top.