8 ounces of uncooked spaghetti
4 tablespoons butter
2 tablespoons grated lemon zest, plus more for garnish
2 garlic cloves, minced
1/2 cup freshly grated Parmesan cheese
1 tablespoon freshly squeezed lemon juice, plus more to taste (fresh lemon juice as opposed to bottled, makes all the difference in the world)
1/4 cup heavy cream, optional - may use more if desired
sea salt and pepper, to taste
chopped fresh parsley or basil leaves, for garnish
1. Prepare spaghetti according to package directions, cooking until al dente. Remove some of the pasta water to add to the sauce, at least a cup's worth and set aside.
2. A few minutes before your pasta is done cooking, in a large skillet, melt the butter over medium heat until the butter foams. Reduce the heat to low and add the lemon zest and garlic. Cook, stirring, for 1-2 minutes. Remove skillet from heat if your pasta is still cooking.
3. When the pasta is al dente, drain the pasta and using tongs, transfer the pasta to the skillet and stir it into the butter mixture. Add 1/2 cup of the reserved pasta water and toss the pasta until a sauce forms and lightly coats the pasta. Add half of the Parmesan cheese and toss to incorporate. Add in the lemon juice and cook and stir over low heat until the sauce is smooth. If it is clumpy, add more of the reserved pasta water, as needed.
5. At this point, if desired, add about 1/4 cup of heavy cream and stir the pasta until the cream has heated through. Season with salt and pepper to taste, adding more lemon juice if it is needed. Garnish with additional lemon zest, and the parsley or basil leaves, if using. Top with additional Parmesan cheese, if desired.
This can be served with cooked chicken, however you want to prepare that, and a crusty bread.