Step 1

Cook the pasta in salted boiling water until al dente. Reserve ½ cup of starchy water before draining.

Step 2

In a skillet over medium heat, melt the butter. Add the lemon zest for 30 seconds before adding the heavy cream. Simmer for 2 minutes until slightly thickened.

Step 3

Turn heat to low. Stir in the ¾ cup Parmesan until smooth, then stir in the lemon juice (juice of half the lemon). Taste and adjust if you want the rest of the lemon.

Step 4

Add the pasta to the skillet. Toss well, adding splashes of reserved pasta water until the sauce is glossy and clings to the noodles. Serve with extra parm, black pepper and burrata