Step 1

in a pot of well salted boiling water according to packet instructions. I tend to undercook dried pasta by a minute so it remains al dente and can finish cooking in the sauce. Reserve a cup of pasta water towards the end of the cooking.

Step 2

in the olive oil over a medium heat until golden 5 - 6 mins.

Step 3

and let it sizzle for 30 seconds. Moving it around so it doesn't burn.

Step 4

and toss for another 30 seconds.

Step 5

and bring to a gentle simmer. Lower the heat if you need, it should never bubble/boil aggressively.

Step 6

Add the pepper and lemon juice.

Step 7

in three lots, stirring and letting it melt in between each addition.

Step 8

and toss then add 1/4 cup pasta water. Let it all gently bubble away for a minute or two to thicken.

Step 9

with salt and pepper. You shouldn't need to add much, if any salt. Add more pasta water if you need to loosen.

Step 10

Add half of the rocket and toss.

Step 11

Serve between bowls, topping with the rest of the rocket and extra parmesan.