Fresh Lemon Pasta / Pasta al limone

Bring a shallow pot of salted water to a boil, the add the pasta. The water should just cover the pasta, so that we concentrate as much starch in the water during cooking as possible.

In a wide pan, melt the butter until it foams. Grate the zest of two lemons into the butter and turn the heat off for now.

When the pasta has cooked to al-dente, set aside 1 cup of its cooking water, then drain the rest of the pasta water from the pasta.

Add the young pecornino to the butter mixture. Turn the heat back on to medium. After this is half-melted, add the pasta and a splash of the pasta water.

Toss vigorously and add the aged pecornio until well combined. If too thick, add some more of the pasta water.

Turn the heat off and add the juice of the lemon, then adjust taste with more lemon juice, salt and pepper.

Served with some ripped basil.

Option: embellish this dish by adding some fresh, seared scallops.