Lemon Spaghetti

1. 1

   Bring a large pot of the water to the boil. Salt the water and cook spaghetti until 1 -2 min short of 'al dente'. Reserve the cooking liquid for the sauce.

2. 2

   Meanwhile, drop the butter in a pan and melt over lower heat. Put in the lemon zest and fry for two minutes stirring consistently.

3. 3

   Transfer the spaghetti into the pan and add the cooking liquid. Increase the heat to high and mix well by stirring consistently for 1-2 min or until the liquid dries off, but make sure it doesn't get too dry. Add some more cooking water if required.

4. 4

   Reduce the heat to medium. Add the lemon juice, season with the white pepper and toss it well. Taste it and add salt if required.

5. 5

   Plate the pasta and sprinkle with the parsley.

No additional tips available.