1 Cook the spaghetti in a large pot of boiling salted water until al dente. Crucial Pro Tip: Reserve a cup of the starchy pasta water before draining.

2 Use a vegetable peeler to remove two wide strips of lemon zest. Slice these into very thin, elegant strands and set aside for your garnish. Grate the remaining zest and juice the lemon.

3 Place your Whatever Pan over medium heat. Combine the grated zest, heavy cream, and unsalted butter.

4 Add a splash of the reserved pasta water to the pan and whisk gently as it simmers until the butter has melted and the sauce is perfectly combined.

5 Transfer the cooked spaghetti directly into the Whatever Pan.

6 Sprinkle the finely grated Parmesan over the pasta and pour in the fresh lemon juice.

7 Toss everything together vigorously using tongs. The cheese will melt into the cream and pasta water to create a thick, glossy sauce. If it looks too thick, add a little more pasta water.

8 Season generously with ground black pepper and a pinch of salt to taste.

9 Twirl onto plates and top with the reserved lemon strands for a professional finish.

10 Serve immediately while hot and creamy. Enjoy!