Ingredients:

• 1/4-1/2 lb of pasta (I like to use orecchiette or mezze rigatoni)

• 2 tablespoons of butter

• 1/2 cup of parmesan (grated)

• 1/2 lemon

• salt

• fresh cracked pepper

Instructions:

1. Boil water. Be sure to salt it like the sea. Throw in more salt than you think (think a tablespoon for every cup of water).

2. While the water is coming to a boil, grate your parmesan.

3. Add pasta to boiling water - cook one minute shy of al dente per the box instructions. Please reserve 1/2 cup of pasta water.

4. Strain and add back to the pot. Put the burner too low.

5. Add 2 tablespoons of butter and stir to incorporate.

6. Squeeze juice of 1/2 lemon and add a pinch of salt and freshly cracked pepper.

7. Stir in about 1/4-1/2 cup of parmesan, depending on how many noodles you made.

8. Slowly add some of your reserved pasta water while stirring constantly to thicken into a glossy sauce (you probably only need a couple tablespoons).

9. Top with fresh cracked pepper, if desired, and an extra sprinkle of cheese.

10. Serve warm. Enjoy!