Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 5 cloves fresh garlic, finely minced
  • 1 tsp red pepper flakes
  • Zest of 2 organic lemons
  • 1/4 cup fresh lemon juice
  • 1 lb (450g) linguine or spaghetti
  • 1 cup reserved starchy pasta water
  • 1/2 cup (50g) freshly grated Parmesan Reggiano
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • Maldon sea salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Boil a large pot of heavily salted water. Add linguine and cook for 1-2 minutes less than package directions to achieve al dente texture. Reserve 1 cup of starchy pasta water before draining.
  2. In a wide 12-inch skillet over medium-low heat, melt the butter until foaming. Add minced garlic and red pepper flakes, sautéing for 2 minutes until fragrant but not browned.
  3. Increase heat to medium. Whisk in 1/2 cup of the reserved pasta water and the lemon juice. Simmer and whisk constantly until the liquid begins to emulsify and slightly thicken.
  4. Add the cooked pasta and lemon zest to the skillet. Toss vigorously with tongs, adding more pasta water as needed to reach a silky consistency.
  5. Remove from heat. Sprinkle in the Parmesan Reggiano and chopped parsley. Toss one final time until the cheese is melted and the sauce clings to the pasta. Season with salt and pepper.