Start by zesting, then juicing the lemons. Discard the rest of the lemons.
Cook the pasta for about 3-4 minutes, just until al dente. This pasta is super delicate so be careful to not overcook.
Heat a non-stick pan over medium heat. Melt the butter, then add lemon zest and juice, salt and pepper. Stir to combine; reduce heat to low.
Transfer pasta to the sauce
Once it's cooked, transfer the pasta to the sauce, adding a little pasta water.
Pasta water adds a rich silkiness and thickness.
Garnish with additional lemon zest or fresh herbs, like basil or Italian parsley.