Lemon Tagliatelle

Cook the pasta in salted water according to package directions until al dente.

Heat olive oil in a pan over medium heat. Add chopped garlic and chili pepper and sauté lightly until fragrant but not browned.

Finely grate the zest from the lemon, then squeeze out the juice. Add the juice to the pan and pour in about 3 tablespoons of the reserved pasta water. Then add the pasta and mix together with the lemon zest.