Ingredients:

• 1 box thin spaghetti, angel hair, or capellini (or any other long pasta), cooked until just or slightly before al dente

• 2 tablespoons extra virgin olive oil

• 6 garlic cloves, finely minced

• 1 teaspoon crushed red pepper flakes, optional

• Juice of 3 lemons

• Zest of 2 lemons

• 1 cup pasta water, reserved to use when forming the lemon sauce

• 4 tablespoons unsalted butter

• 1/4 cup grated Pecorino Romano (or Parmesan) cheese

• Ground black pepper, to taste

• Basil leaves, dried or fresh

Directions:

Prepare the pasta until just or slightly before al dente.

In a large skillet, add the olive oil. Right before draining the pasta, warm the skillet over medium heat. Add garlic, crushed red pepper flakes, lemon juice, and lemon zest. Stir until combined. Reserve 1 cup of the pasta water.

Add the cooked pasta into the skillet along with the reserved pasta water. Mix to combine and fully moisten the pasta. Add the butter and stir until melted. Mix in the Pecorino Romano (or Parmesan) cheese. Continue to toss until all ingredients are mixed with the pasta.

Garnish with a sprinkling of ground black pepper, if desired, and dried or fresh basil leaves.