Method

• Boil a large 5L saucepan of water. Salt well with sea salt. Cook the pasta until al dente ( or as per the packet instructions ). Drain and save a mug of that starchy pasta water.
• Melt the butter in a large pan. Add the oil; this helps the garlic to not burn when added in a few moments. Very finely slice the garlic and grate the zest of the lemon. Add these to the gently bubbling oil and butter. Grate the parmesan.
• Toss in the pasta, add some of the pasta water and cream. Allow this to simmer and thicken. Season really well with a good pinch of salt and black pepper.
• Taste. It is so important to taste it here. It may need more lemon. Zest a little more in, if needed and garnish with some fresh zest on top as you serve this steamy bowl of pasta.
• Enjoy