1. Start by cooking your pasta. Cook the bucatini according to the packet instructions in a large pot of salted water.
2. Meanwhile, prepare all your ingredients as this recipe comes together really quickly. Zest the lemon and squeeze the lemon juice, then grate the Parmesan.
3. In a frying pan add the butter and a basil leaf. Let the basil infuse the butter as it melts and once it bubbles, remove the basil leaf and add the lemon zest and grate in a clove of garlic. After a minute or so squeeze in half of the lemon juice and remove from the heat.
4. Once the pasta is cooked, drain the pasta and reserve 1 cup /120 ml of the pasta water. Add this to the lemon butter. Allow to reduce until the butter sauce thickens, concentrating the starchy pasta water.
5. Toss the pasta through.
6. Add lots of freshly ground pepper and sprinkle on the parmesan. Let this sit for 30 seconds before tossing together, letting the cheese melt into the sauce to create a glossy sauce without clumps of cheese.
7. Finish with the remaining lemon juice.
8. Top with finely chopped basil and more cheese.

That’s it – you’re ready to serve.