This buttery Italian classic is perfect when you need something super quick, easy, and hits that salty-rich spot. Who knew simple could be so utterly tasty?!
1Bring 4 litres of water to a boil with a generous amount of salt, then add your pasta and cook for 1 minute less than the packet recommends, or until just a little bit too al dente.
2In the meantime, add the butter to a frypan and, once melted, add the yeast flakes and pepper. Stir to dissolve.
3Take out 1 large ladle of water from the pasta pot (about ½ cup) and pour into the butter mixture, stirring to combine.
4Then using tongs, add the slightly undercooked pasta (with whatever water comes with it) to the same frypan. Swirl the pasta around, mixing everything together to help emulsify the sauce.
5Add the final tablespoon of butter, more pepper and the lemon zest, continuously moving the pasta to help the sauce thicken. Add more pasta water if needed, to create a silky sauce.
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