Lemon Butter Pasta | Katie Lee

Bring a large pot of salted water to a boil over high heat. Cook pasta until al dente according to package instructions. Reserve ¾ cup pasta water after the pasta has finished cooking.

While the pasta cooks, make the sauce. In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. Add ½ cup pasta water and bring to a low simmer. Season with salt and pepper.

Add the pasta to the skillet and toss to coat in the sauce. Season with black pepper, then stir in the cream and, if the pasta looks dry, the remaining ¼ cup pasta water. Turn off the heat and stir in the parmesan. Serve with freshly ground black pepper and more parmesan.