(The quantities listed below are per person)

Cook 110g linguine pasta to al dente in salted water.

Meanwhile, in another pan add 1 tbsp (15g) butter, 1/2 tbsp olive oil, the zest and juice of 1/2 lemon and warm gently for a minute or two.

Measure and set aside 1/4 cup grated parmesan and 1 tbsp finely chopped parsley.

Just before draining the pasta set aside 1/2 cup pasta water.

Drain and add the pasta to the saucepan and toss to incorporate.

Take off the heat and, after 30 seconds, start sprinkling in the cheese a little at a time, tossing and stirring quickly to emulsify the sauce. Add some of the pasta water if the pasta gets too thick (a tablespoon at a time) to achieve a smooth and creamy sauce.

Stir in the parsley, add a good grating of ground pepper and serve immediately. 

Serves 1.