Lemon Parmesan Pasta

1. Boil the pasta. Bring a large pot of water to a boil. Salt it until it tastes pleasantly salty (for most pots, 1 to 2 tbsp kosher salt does it). Cook pasta until al dente. Before draining, reserve at least 1 cup of pasta water.

2. Start the sauce base. While the pasta cooks, set a large skillet over medium heat. Add butter and olive oil. When the butter melts and starts to foam, add garlic and cook for 30 to 45 seconds, just until fragrant. Do not let it brown.

3. Add tang builders. Stir in Dijon, lemon zest, black pepper, and red pepper flakes if using. Cook for 15 seconds to wake everything up.

4. Toss pasta into the pan. Add drained pasta to the skillet and toss to coat. Add 2 tbsp reserved pasta water to start, then toss again. You are aiming for slick, not soupy.

5. Make it luxurious. Turn the heat to low or remove the pan from heat for 30 seconds (if the pan is too hot, the Parmesan can clump). Sprinkle in Parmesan a handful at a time, tossing constantly. Add more pasta water, 1 to 2 tbsp at a time, until the sauce turns glossy and clings to the noodles.

6. Finish with lemon juice. Add 3 tbsp lemon juice, toss, then taste. Want it zingier? Add the last tablespoon. If it tastes a little sharp, add another small handful of Parmesan or a tiny knob of butter.

7. Serve immediately. Plate, top with extra Parmesan, more black pepper, and herbs if using. Eat it while it is shiny and unapologetically good.

Tiny save-the-sauce tip: If it ever looks broken or greasy, you are one splash of pasta water away from fixing it. Add water, toss like you mean it, and watch it come back together.