Step 1

. Let it steep while you cook the pasta and start the sauce.

Step 2

in a large pot of well salted water. Reserve a mug of the pasta water before draining.

Step 3

in a large skillet that will fit all the pasta in at the end, over a medium heat.

Step 4

for a minute or two being careful not to brown.

Step 5

and simmer until reduced by half, 1 - 2 minutes.

Step 6

, whisking well in between so it becomes a nicely emulsified sauce. I like to shake the pan with my left hand and whisk with my right.

Step 7

and steeping liquid and simmer for 2 minutes.

Step 8

and bring to a very gentle simmer (adjust your heat if you need).

Step 9

in a couple of lots, letting it melt into the cream before adding more.

Step 10

and stir quickly.

Step 11

Let it gently bubble for a couple of minutes to thicken slightly.

Step 12

, giving it a good toss in the sauce.

Step 13

Let the pasta gently bubble away in the sauce for a minute or two to thicken. It will continue to thicken off the heat so go for saucier than you think. Add a splash of pasta water if you need to loosen.

Step 14

Divide between plates, top with extra parmesan and some lemon zest if you wish.