Lemon Butter Pasta w Pecorino Romano

Step 1: Cook pasta to your liking in salty water Melt butter until it bubbles Add cooked pasta to pan Mix pasta with butter until well coated Add lemon juice followed by a ladle of starchy pasta water Emulsify sauce to your liking Plate and garnish with pecorino romano, lemon rind

Step 2: Tip: when emulsifying any sauce, do not turn heat on high. Put pan on heat for a few seconds and emulsify sauce off heat. High heat breaks sauces without roux or cornstarch slurry in most instances. Repeat this process if adding more pasta water to make the pasta saucier.