Step 1

Cook your pasta in a pot of heavily salted water. Reserve a cup of pasta water before draining, you might not need it but it's just good practice!

Step 2

Heat the olive oil over medium heat in a fry pan large enough to hold all the pasta at the end.

Step 3

Add the garlic and let it sizzle gently for a minute, don't allow the garlic to brown.

Step 4

Turn the heat down slightly and add the cream, bring to a very gentle simmer for a minute or so.

Step 5

Add the parmesan in a few lots, whisking in between so it melts evenly into the cream before adding the next lot. You only want a VERY gentle simmer the whole time.

Step 6

Add the salt and pepper and let it gently bubble for a minute or two until it thickens slightly.

Step 7

Add the lemon juice, mix in really quickly (a whisk is great for this) then add the cooked pasta straight in.

Step 8

Let the pasta bubble away gently in the sauce for a minute and add a splash of pasta water if you need to loosen. Check to see if it needs any extra seasoning.

Step 9

Serve and top with grated parmesan and the lemon zest. A good crack of black pepper never goes astray on top too!