Tagliolini with butter and Parmesan

Fill a large saucepan with water, add 25g salt and bring to the boil over high heat.

Add 340g tagliolini, stir to prevent sticking and cook until al dente (2-4 minutes if fresh or 6-8 minutes if dried).

Before draining, reserve about 360ml of the cooking water, then drain the pasta and do not rinse.

Meanwhile, melt 90g unsalted butter in a large frying pan over medium heat until it begins to foam.

If you like, add a minced garlic clove and cook for about 30 seconds until fragrant, taking care not to let it brown.

Add the drained pasta to the frying pan, then sprinkle over 100g freshly grated Parmesan, 1/2 tsp freshly ground black pepper and, if using, the zest of half a lemon.

Toss vigorously, adding the reserved pasta water a little at a time until the sauce emulsifies and coats the pasta.

Serve immediately, garnished with a handful of chopped fresh parsley and extra grated Parmesan if you wish.