Bucatini al Limone

Bring a large pot two-thirds full of salted water to a boil over high heat.
 
Finely grate the zest of one of the lemons, then juice the lemon, reserving the zest and juice separately. Using a vegetable peeler, peel 4 wide strips of zest from the second lemon. Using a sharp knife, cut each strip into very thin slivers. Set aside, reserving the rest of the second lemon for another use.
 
Add the pasta to the boiling water and cook until almost done but still very al dente, about 2 minutes less than the packaging instructions.
 
While the pasta is cooking, make the sauce: In a large pot over medium heat, melt the butter. Add the pepper and cook, stirring frequently, until the pepper is toasted and aromatic, about 2 minutes. Whisking constantly, slowly pour in the cream and cook until the sauce is emulsified and the mixture begins to simmer, about 2 minutes. Whisk in the grated lemon zest and a generous pinch of salt.
 
Drain the pasta, reserving 1 1/4 cups (10 fl. oz./310 ml) of the pasta cooking water.
 
Add the pasta to the sauce and add 3/4 cup (6 fl. oz./180 ml) of the reserved pasta water. Increase the heat to medium-high. Tossing the pasta constantly, slowly add the Parmesan, continuing to toss until the cheese is melted and the mixture is smooth. (If you add all the Parmesan at once it will tend to clump.) Stir in the lemon juice. If needed, toss in more of the reserved pasta water a few tablespoons at a time to achieve a silky consistency. Taste and season with more salt if desired.
 
Divide the pasta among warmed pasta bowls. Sprinkle with the lemon zest slivers, more Parmesan and a few grinds of black pepper. Serve immediately. Serves 4.
 
Williams Sonoma Test Kitchen