# What You Need:
→ Pasta
01 - 7.1 oz dried spaghetti or linguine (about 200 g)
→ Sauce
02 - 2 3/4 tablespoons unsalted butter (about 40 g)
03 - 1 large lemon, zest grated and juice reserved
04 - 1/4 cup reserved pasta cooking water (60 ml)
05 - 2.1 oz finely grated Parmesan (about 60 g; ~2/3 cup)
06 - 1/4 teaspoon freshly ground black pepper
07 - Salt, to taste
→ To Finish
08 - 1/2 cup loosely packed fresh basil leaves, torn (small bunch)
09 - Extra grated Parmesan, for serving
10 - Additional lemon zest, for garnish (optional)
# Directions:
01 - Bring a large pot of generously salted water to a rolling boil. Add pasta and cook until al dente according to package timing. 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 30 seconds, stirring, until aromatic but not browned.
03 - Add the drained pasta to the skillet and toss to coat in the lemon butter. Pour in the lemon juice and the reserved pasta water to loosen the sauce.
04 - Sprinkle the grated Parmesan and black pepper over the pasta. Reduce heat to low and toss or stir vigorously until the cheese melts and the sauce becomes creamy and clings to the strands. Taste and adjust seasoning with salt as needed.
05 - Remove the skillet from the heat, add the torn basil leaves, and fold gently to distribute without bruising the herbs.
06 - Portion the pasta onto plates, top with extra Parmesan and additional lemon zest if desired, and serve at once.
