Pour the pasta in boiling water. Add a couple shakes of salt to water. Start browning butter at the same time you add the pasta to the boiling water. Cook the butter over medium high heat until it starts to foam and the mixture browns. Add in the lemon zest and a few twists of freshly ground pepper to the browned butter. Cook the pasta until 2 minutes from al dente.

Remove 1 cup of the starchy water from the pasta pot and add it to the browned butter mixture and continue to cook for a few minutes for it to reduce until it has thickened slightly. At this point, stir in the freshly squeezed lemon juice and parmesan cheese, until combined.

Strain the pasta and add to the browned butter mixture in the large saute pan. Stir for a few minutes until the pasta is evenly covered with the sauce.

Serve with a few more twists of freshly ground pepper and parmesan cheese. Enjoy!