Directions

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. 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. 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. 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. Plate the pasta and sprinkle with the parsley.