Luscious Lemon-Zested Linguine

1. Prepare the Lemons

Grate the zest from two lemons and squeeze out their juice. Set the zest and juice aside. Cut the tops and bottoms off the remaining two lemons, then cut away the peel and pith. Section the lemons over a bowl, catching any juice.

2. Boil the Water

Fill a large pot with about 6 quarts of water and bring it to a boil. Once boiling, add three tablespoons of kosher salt.

3. Prepare the Sauce

In another large pot, combine the lemon zest, lemon juice, extra virgin olive oil, and unsalted butter. Heat over medium heat until the butter melts completely.

4. Cook the Pasta

Cook the linguine in the boiling salted water until al dente, about 8-10 minutes. Reserve half a cup of the starchy pasta water, then drain the pasta.

5. Combine Pasta and Sauce

Return the drained pasta to the pot with the lemon mixture. Add a quarter cup of reserved pasta water and stir over medium heat, allowing the sauce to evenly coat the pasta. Add the lemon sections and freshly grated Parmigiano-Reggiano. If the sauce is too thick, add more pasta water until desired consistency is reached.

6. Serve

Serve the linguine immediately, garnishing with extra grated Parmigiano-Reggiano.