Get the pasta going. Bring a large pot of salted water to a boil. Add the linguine and cook until about 2 minutes shy of al dente. Before draining, reserve 1½ cups (360 ml) of the pasta water for the base 2-serving recipe.

Let the garlic take its time. Add the olive oil and sliced garlic to a cold, wide pan. Set over medium-low heat and cook gently for about 3 minutes, until fragrant and just pale golden. Stir in the lemon zest for the final 30 seconds.

Bring it together. Add ½ cup (120 ml) of the reserved pasta water and the lemon juice to the pan. Add the linguine and toss over medium heat for 1–2 minutes, adding a splash more water if needed, until the pasta is al dente.

Make it silky. Take the pan off the heat. Add the cold butter and toss vigorously. Let the pasta stop bubbling, then add the Parmigiano-Reggiano a little at a time, tossing between additions. Loosen with warm pasta water until the sauce is glossy.

The last little things. Tear in the basil, taste, and adjust the salt and pepper. Divide between warm bowls. Finish with a little more basil and cheese, and eat right away.