Serves : 4 – 6
Prep Time : 5 MINUTES
Cooking Time : 10 – 15 MINUTES

Ingredients

Method

– Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Be sure to save 1 cup of the pasta water before draining.

– Meanwhile, melt the butter in a large pan over medium heat. Add the garlic and cook for 30 seconds, stirring continuously and managing the heat to ensure it doesn’t burn.

– As soon as the pasta is drained, add to the pan with the garlic and toss to combine. Pour in 1/2 cup of the reserved pasta water. Increase the heat to medium-high, then with a pair of tongs, toss to coat. Continue cooking and tossing constantly, until the sauce turns shiny and coats the noodles—it will take a minute or so. The pasta will be coated in a shiny, silky sauce. If the pasta becomes too tight at any point, splash in a tablespoon or two of the reserved pasta water (add the water slowly so that the pasta doesn’t become too watery).

– Zest the lemon over the top. Cut the lemon in half, then squeeze the lemon juice into the dish. Sprinkle on the Parmesan. Toss again to combine, adding more pasta water if needed.

– Taste and season with salt and pepper, then toss again.

– Transfer to serving platter, and top with an extra sprinkle of cheese and black pepper. Garnish with fresh basil and serve immediately.