# Components:
→ Pasta
01 - 7 oz dried spaghetti or linguine
→ Sauce
02 - 3 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 - Small bunch fresh basil leaves, torn
09 - Extra grated Parmesan, for serving
10 - Lemon zest, for garnish (optional)
# Directions:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Before draining, 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 aromatic, taking care not to brown the butter.
03 - Transfer the drained pasta to the skillet with the melted butter and toss to coat. Pour in the lemon juice followed by the reserved 1/4 cup pasta water, distributing the liquid evenly.
04 - Sprinkle in the grated Parmesan and the black pepper. Toss vigorously over low heat until the cheese melts into a glossy, creamy sauce that clings to the pasta. Taste and adjust seasoning with salt as needed.
05 - Remove the pan from the heat, add the torn basil leaves, and toss gently to combine without wilting the herbs excessively.
06 - Divide immediately among warmed plates and finish with extra Parmesan and a little lemon zest if desired. Serve at once.
