Step 1

1 In a Dutch oven or skillet large enough to hold all the pasta, melt the butter over medium heat

Step 2

2 Add the lemon zest and swirl to mix

Step 3

3 Remove from heat

Step 4

4 Bring a large pot of salted water to a boil, then add the pasta and cook until al dente, about 10 minutes

Step 5

5 Drain the pasta, reserving 1 1/2 cups of the pasta water

Step 6

6 Return the butter to medium heat, then whisk in the reserved pasta water until combined, about 2 minutes

Step 7

7 Add the Parmesan in a couple of handfuls, whisking until emulsified, 3 to 4 minutes

Step 8

8 Season to taste with salt and pepper

Step 9

9 Add the pasta to the sauce; toss and stir until the noodles are glossed with sauce, 3 to 5 minutes

Step 10

10 Serve with more black pepper and Parmesan