To a lidded pasta pot or big, deep pan with lid, add the linguine, teaspoon of salt, zest of two lemons, pounded garlic cloves, 500 ml boiling water, and extra virgin olive oil; give it a stir to separate the pasta, pop the lid on, and bring to a boil over high heat.

Remove the lid, reduce the heat to medium, stir the pasta to ensure it’s separated, simmer for another 5 minutes or so, stirring occasionally, until the pasta is a few minutes from to al dente.

Reduce the heat to low, squeeze in the juice of the two lemons, stir to incorporate, and simmer until the pasta is close to al dente and the liquid has reduced to a sauce, around 2-3 more minutes.

Turn the heat off, add the butter, grated Pecorino Romano, sea salt and pepper, and stir to combine. Taste and adjust the seasoning to suit your palate.

You should have al dente pasta in a creamy sauce. If the pasta isn’t cooked enough to your taste, you could return it to the heat for a minute, but watch it closely so it doesn’t over-cook.

Distribute the pasta between bowls, shower with chopped fresh flat-leaf parsley, drizzle on a little extra virgin olive oil, grind on some cracked black pepper, and serve with more chopped parsley, salt and pepper, extra virgin olive oil, and grated Pecorino Romano.