Step 1

Add the oil and butter to a large saucepan and heat over low to medium heat for 1 to 2 minutes.

Step 2

Next, add in ½ of the lemon zest and cook for 2 to 3 minutes to help release some of the lemon flavor. This pasta has big bright, bold lemon flavors. If you want to tone it down, use the zest and the juice from 3 small to medium-sized lemons.

Step 3

Pour in ½ of the lemon juice and cook for 2 to 3 minutes to concentrate the flavors of the lemon even more.

Step 4

Set the pan aside.

Step 5

Drop the dried pasta into a large pot of boiling salted water and cook for 7 to 8 minutes or until al dente.

Step 6

Next, drain the pasta and add it to the lemon butter saucepan.

Step 7

Immediately add ½ cup of the hot pasta water along with the remaining lemon juice, lemon zest (reserve a little bit for garnish), cheese, salt, and pepper.

Step 8

Toss the pasta repeatedly and vigorously to melt the cheese and emulsify it with hot water and pasta to make it creamy. The sauce should not break or be stringy. If you are nervous that the sauce will not come together, start by sprinkling in and tossing the pasta with half of the cheese. Once it’s mixed in, toss it with the remaining cheese.

Step 9

Add the pasta to a bowl and serve it with additional cheese and lemon zest.