Step 1

Bring a large pot of salted water to a boil.

Step 2

Heat a large pot or Dutch oven over medium heat and  add the olive oil. Add the lemon slices and sauté, flipping from time to time, until they're lightly browned, about 6 to 8 minutes. Transfer the slices to your serving bowl or platter.

Step 3

Add the chickpeas into the oil and cook, stirring until slightly crisp and golden, about 5 minutes. Add the garlic, salt and lots of pepper and give everything a stir. Cook another 5 minutes or so.

Step 4

Meanwhile, add the pasta to the boiling water and cook until just shy of al dente.

Step 5

Remove 2 cups of the starchy pasta water from the pot and add them to the chickpea mixture. Simmer over medium heat. Stir in the butter, one piece at a time.

Step 6

With a slotted spoon or kitchen spider, transfer the pasta to the sauce. Continue to cook, slowly adding in the Parmesan. Keep stirring until the pasta and sauce look well blended, about 3 minutes. You may need to add a tablespoon or two more of the cooking water.

Step 7

Turn off the heat and stir the caramelized lemon back in, then return everything to your serving platter. Add more cheese and pepper before serving.