Ingredients
VEG 
15 minutes 
4-6 - 400g Barilla spaghetti No.5
- 80g salted butter
- Zest of 2 large lemons
- 120g fresh Parmigiano Reggiano or Grana Padano, very finely grated
- Freshly ground black pepper
- Sea salt
Method
- Boil a large pot of water and add a generous amount of salt (roughly 1-2 tbs).
- Add the spaghetti and cook for 7 minutes.
- While the spaghetti is cooking, melt the butter in a large saucepan on medium heat along with the fresh lemon zest. Grate the zest directly into the pan so the oils and flavour from the lemon rind are all captured.
- Once the spaghetti is cooked, reserve about 2 cups of the starchy pasta water. This is very important as its a key element to the sauce.
- Drain the spaghetti and add it to the butter and zest mixture in the saucepan while still on the heat, then stir to combine for about 30 seconds while the pan is still on the heat.
- Remove the pan from the heat, add the finely grated parmesan, a pinch of sea salt, and about ½ cup of pasta water.
- Stir quickly to create a smooth creamy sauce, adding extra pasta water as needed. You want the sauce to be quite loose and runny because as it cools it will thicken.
- Taste for salt and add as needed.
- Serve immediately and top with generous amounts of freshly cracked black pepper.
- Serve the spaghetti alongside a crunchy green leafy salad. Enjoy!
