Linguine With Meyer Lemon

Cook 1 lb. linguine in a large pot of boiling salted water, stirring occasionally, until 2 minutes shy of al dente; drain.

Transfer linguine to a large high-sided skillet or a Dutch oven, add ¼ cup water, and set over medium-low heat. Stir in zest of 2 Meyer lemons, 6 Tbsp. (¾ stick) unsalted butter, and ½ tsp. freshly ground pepper. Increase heat to medium and cook, tossing with tongs and adding a little more water if pasta seems dry, until butter is melted. Add juice of 1 Meyer lemon, ¼ cup finely grated Parmigiano-Reggiano, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook, tossing, until sauce thickens slightly and only a little liquid remains and pasta is al dente (increase heat to high if needed). Taste pasta and season with more salt if desired.

Divide pasta among plates or shallow bowls. Drizzle with extra-virgin olive oil and top with more Parmigiano-Reggiano, if desired.