Cheesy lemon spaghetti

Bring a large pan of salted water to the boil. Add the spaghetti and cook for 1 minute less than pack instructions.

About 4 minutes before the spaghetti is ready, melt the butter in a large frying pan over a medium heat. When foaming, add the garlic, ½ the lemon zest and a pinch of salt. Fry, stirring, for 2-3 minutes until the garlic is just golden.

Drain the spaghetti and add to the frying pan with the lemon juice and most of the Parmigiano Reggiano. Toss together to emulsify the sauce, then add the chopped parsley. Serve with a few grindings of black pepper, the remaining lemon zest and the remaining Parmigiano Reggiano sprinkled over.