In a large pot, filled with salted water, boil your pasta until al dente. Follow the package instructions. Drain the pasta, reserving 1 cup of the pasta water.

Once your pasta is cooked and drained, in a large skillet over medium heat melt your butter. Sautee your minced garlic in the melted butter for just under a minute, add in your cooked pasta, half of your lemon juice, and half of the reserved pasta water.

Cook the pasta in the skillet, stirring continuously to coat the pasta in the butter mixture. Keep an eye on your pasta as you cook, it should always remain evenly coated in the sauce while it cooks, if it becomes dry or at all, add a little more of the reserved water, but don’t over water your pasta.

Once your pasta has cooked in the skillet, being continually stirred, for about 3 minutes add in the lemon zest, the rest of the lemon juice, and your parmesan cheese. Continue to stir and cook the pasta, evenly distributing the cheese and zest.

Add in salt and pepper and adjust the amount to your liking. The pasta is ready to serve when it is even coated in the lemon butter sauce mixture and the cheese has been evenly melted and distributed throughout the noodles.

Enjoy fresh, plating your pasta with thinly sliced lemon wedges and minced lemongrass for garnish.