Bring a large pot of water to a boil, add in a big pinch of salt (you’re basically seasoning the pasta here) and then add in the spaghetti. We will make the sauce as the pasta cooks!

In a sauté pan over medium-low heat, add in 2 tbsps of butter and the chopped garlic and lemon zest. Stir until the garlic has softened (but not browned).

Transfer the al dente pasta right into your sauté pan with the butter, garlic and lemon zest and then add in about 1 cup of the starchy pasta water. Increase the heat to medium-high and let this come together for the next 2 minutes. Option to finish off with another knob or two of butter. You want the pasta to be cooked to your liking and for the sauce to be coating the pasta at this point.

Take off the heat and add in the lemon juice from one half of the lemon and the grated parmesan. Stir to combine. Taste and adjust salt & pepper to your liking.

Plate up the spaghetti and top with the creamy burrata, torn basil, a drizzle of olive oil, and cracked black pepper.