Lemon Pasta Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g dried linguine (or spaghetti)</li><li class="ingredients-single-item">75g unsalted butter</li><li class="ingredients-single-item">3 medium lemons (zest of all, juice of 2)</li><li class="ingredients-single-item">80g Parmesan cheese, finely grated, plus extra for serving</li><li class="ingredients-single-item">240ml pasta cooking water, reserved</li><li class="ingredients-single-item">3 tbsp fresh basil, chopped (optional)</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large pot for boiling pasta</li><li class="equipment-single-item">Microplane zester or fine grater</li><li class="equipment-single-item">Large, wide saucepan</li><li class="equipment-single-item">Tongs</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Bring a large pot of water to a rolling boil. Add a generous amount of salt (about 1 tablespoon) - this is crucial as it seasons the pasta from within. Add the pasta and cook until al dente according to package instructions, usually 8-10 minutes. The pasta should have a slight bite to it as it will continue cooking slightly in the sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the pasta cooks, prepare your lemon elements. Carefully zest all three lemons using a microplane, making sure to only remove the yellow outer layer (the white pith underneath is bitter). Then juice two of the lemons, straining out any seeds.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>When the pasta is about 2 minutes from being done, scoop out about 240ml of the starchy cooking water and set aside - this pasta water is liquid gold as its starch helps create a silky emulsion with the butter and cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large, wide saucepan, melt the butter over medium-low heat. Add the lemon zest and stir for about 30 seconds to infuse the butter with lemon flavor. Add 120ml of the reserved pasta water and the lemon juice, then bring to a gentle simmer.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Drain the pasta and immediately add it to the saucepan with the lemon butter sauce. Using tongs, toss the pasta continuously in the sauce for about 1-2 minutes. The continuous motion helps the starchy pasta water emulsify with the butter, creating a silky, cohesive sauce that clings to each strand.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the pan from heat and gradually sprinkle in the grated Parmesan while continuing to toss the pasta. Adding cheese off heat prevents it from clumping or becoming stringy. If the sauce seems too thick, add a splash more pasta water to achieve a glossy coating that clings to the pasta.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Season with salt and freshly ground black pepper to taste, remembering that Parmesan adds saltiness. Fold in the chopped fresh basil if using. The heat from the pasta will release the basil's aromatic oils without cooking it.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve immediately in warmed bowls, topped with additional grated Parmesan and a final grind of black pepper. For an extra touch of freshness, you can add a small squeeze of lemon juice over each serving right before eating. Enjoy while hot, when the sauce is at its silkiest consistency!</li></ol>