Begin by bringing a large pot of salted water to a vigorous boil over high heat. Add the spaghetti or linguine and cook until al dente, usually about 8-10 minutes, reserving 1 cup of the pasta cooking water before draining.

While the pasta cooks, in a mixing bowl, grate the zest of 1-2 fresh lemons and squeeze their juice, ensuring there are no seeds. Drizzle in a generous amount of extra virgin olive oil and gently mix until smooth.

Next, take your finely grated Parmigiano Reggiano and stir it into the lemon mixture until thick and creamy.

Once the pasta is cooked, swiftly add it to the bowl with the creamy lemon mixture. Toss gently and add reserved pasta water to achieve creamy consistency.

Taste and season with salt and freshly cracked black pepper. Continue tossing to evenly distribute flavors.

Serve the creamy lemon pasta immediately in warmed bowls, optionally garnished with additional black pepper or lemon zest.