Amalfi lemon pasta

Ingredients

For the lemon linguine

• 180g linguine
• 1 large unwaxed lemon
• 30g unsalted butter
• 1 tbsp extra virgin olive oil
• 40g Parmesan, very finely grated, plus extra to serve
• 100–150ml reserved pasta water
• Freshly ground black pepper
• Sea salt
• Small handful fresh parsley, finely chopped, optional

Method

1. Bring a large pan of well-salted water to the boil and cook the linguine until 1 minute shy of al dente. Reserve at least 200ml pasta water before draining.
2. Meanwhile, finely grate the remaining lemon zest and squeeze the lemon juice.
3. Melt the butter with the olive oil in a large frying pan over a low-medium heat. Add the lemon zest and black pepper and cook gently for around 30 seconds.
4. Transfer the linguine to the frying pan and add around 100ml pasta water. Toss vigorously for 1–2 minutes until the pasta finishes cooking and the butter and starchy water form a glossy sauce.
5. Take the pan off the heat. Add the Parmesan gradually, tossing continuously until melted into the sauce. Add another splash of pasta water if necessary — it should look glossy and slightly loose rather than thick or sticky.
6. Add 1½ tbsp lemon juice, toss and taste. Add the remaining lemon juice if you'd like it sharper. Season with salt and plenty of freshly ground black pepper.
7. Finish with extra parmesan, finely grated lemon zest and a little parsley if using.