Lemon Pasta

Grate or finely crush the Parmesan and set aside.

Zest the lemons, placing the zest in a small jar; then squeeze the lemon juice, strain it, and pour it into a skillet, setting the heat to low.

Bring a large pot of salted water to a boil and add the pasta.

Add a ladle of the pasta cooking water to the skillet with the lemon juice and stir to combine.

When the pasta is about 3 minutes from its al dente time, transfer it directly into the skillet with the lemon juice, along with the squeezed lemon halves.

Begin adding cold butter cubes to the skillet slowly, whisking constantly to create an emulsion.

If the sauce becomes too thick, add a little more pasta cooking water and continue whisking until smooth and glossy.

Once the sauce is fully emulsified and creamy, stir in the lemon zest, torn parsley, and the grated Parmesan, mixing until the cheese melts.

Taste and adjust seasoning with salt if needed.

Serve the pasta immediately, topped with additional grated Parmesan and a drizzle of olive oil.