Ingredients:

  • 450g (1 lb) Spaghetti or Linguine
  • 2 tbsp Sea salt
  • 120ml (1/2 cup) Reserved starchy pasta water
  • 85g (6 tbsp) Unsalted butter
  • 3 cloves Garlic, thinly shaved
  • 2 large Lemons, zested and juiced (approx. 4 tbsp juice)
  • 1/2 tsp Red pepper flakes
  • 100g (1 cup) Parmigiano-Reggiano, freshly grated
  • 15g (1/4 cup) Fresh flat-leaf parsley, finely chopped
  • Cracked black pepper, to taste

Instructions:

  1. Bring a large pot of water to a rolling boil and salt heavily. Cook pasta for 1-2 minutes less than package directions to achieve a firm al dente texture.
  2. Before draining the pasta, reserve at least 1 cup (240ml) of the starchy pasta water.
  3. In a wide skillet over medium-low heat, melt the butter. Add shaved garlic and red pepper flakes, sautéing for 2 minutes until fragrant but not browned.
  4. Remove skillet from heat and stir in the lemon zest to infuse the butter fats.
  5. Add the cooked pasta and 1/2 cup of reserved pasta water to the skillet. Gradually add the grated Parmigiano-Reggiano and lemon juice, tossing vigorously with tongs off-heat to create a glossy emulsion.
  6. Finish with chopped parsley and cracked black pepper. If the sauce is too thick, add more pasta water 1 tablespoon at a time until silky.