Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then reserve a little cooking water before draining.

Melt the butter

• Melt the butter in a wide pan over low heat.
• Add the lemon zest and let it infuse for a minute.

Make the Alfredo sauce

• Pour in the cream and warm gently without boiling.
• Add the grated Parmesan and whisk until smooth and creamy.
• Season with freshly ground black pepper.

Combine and serve

• Transfer the drained pasta to the pan and toss to coat, loosening with a splash of pasta water if needed.
• Serve immediately with extra Parmesan and black pepper.