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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Toast the cracked black pepper in a pan, then add 2 tbsp butter.
Stir in the lemon zest and lemon juice.
Add the crushed garlic clove and let it gently infuse the butter.
Add al dente spaghetti with a splash of pasta water. Remove the garlic clove.
Toss well until the pasta is coated.
Add basil, Parmesan and the remaining 1 tbsp butter. Toss until silky and creamy, adding more pasta water if needed.
Finish with extra Parmesan, fresh basil and a little lemon zest on top.
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Use 2–4 tbsp grated Parmesan depending on how cheesy you like it.
Can I use a different type of pasta?
Yes, you can use any pasta you prefer, but spaghetti works best for this dish.
How can I make it more lemony?
Add more lemon zest or juice to enhance the lemon flavor.
Can I make this dish ahead of time?
It's best served fresh, but you can prepare the sauce ahead and cook the pasta when ready to serve.
What can I use instead of Parmesan?
You can substitute Parmesan with Pecorino Romano for a similar taste.
Is there a way to make it less creamy?
Reduce the amount of butter and Parmesan for a lighter version.
