Prep
5m
Cook
10m
Servings
2
easy
Ingredients
8Steps
5- 01
Bring a large pot of well-salted water to the boil and cook the spaghetti until just al dente.
⏱ 9 min
- 02
While it cooks, melt the butter in a wide pan over medium-low heat. Add the garlic and chilli and let them sizzle gently until the garlic is pale gold, not brown.
⏱ 3 min
- 03
Scoop out a mug of pasta water, then drain the spaghetti and tip it straight into the garlic butter.
- 04
Add the parmesan and a splash of pasta water. Toss hard for a minute until the sauce turns glossy and clings to every strand; add more water if it looks dry.
- 05
Off the heat, stir in the lemon zest, a squeeze of juice and the parsley. Season, and serve with extra parmesan.
tips
- →Slice the garlic instead of mincing it: it's much harder to burn.
- →Pasta water is the sauce. Don't skip it, and don't drain the pasta in the sink before saving some.
- →Add a handful of spinach or frozen peas in the last minute for a greener bowl.
