Lemon Pasta: a Velvety Italian Classic

Bring a large pot of water to a boil using 20% less water than usual to concentrate starches. Add sea salt and linguine. Cook for 2 minutes less than the package 'al dente' instructions. Reserve 2 cups of the starchy pasta water before draining.

While the pasta boils, place a wide skillet over medium-low heat. Add 2 tablespoons of the butter and the garlic. Sauté for 1 minute until fragrant but not browned, then stir in the lemon zest and red pepper flakes to release the essential oils.

Increase heat to medium. Add 1.5 cups of the reserved pasta water and the lemon juice to the skillet, bringing it to a simmer.

Transfer the undercooked linguine directly into the skillet. Toss vigorously for 2 minutes, allowing the pasta to finish cooking in the sauce and absorb the liquid.

Remove from heat. Add the remaining cold, cubed butter and the Parmigiano-Reggiano. Toss continuously until the fat and cheese emulsify with the starch water into a glossy, velvety sauce. Fold in the fresh parsley and black pepper, then serve immediately.