Bring 6 quarts of water to a boil and add 2 tablespoons of salt. In a 12 to 14-inch saute pan, heat the butter with the lemon zest over medium heat.
Add the pasta to the water and cook for 2 minutes (if using dried, follow instructions on package). Drain the pasta and add to lemon butter.
Remove from heat and add cheese. Pour into a heated bowl and serve with salt and freshly ground black pepper.
Recipe courtesy of Mario Batali, 2001