INSTRUCTIONS

1. Preheat oven to 350˚F. Mix 1/2 cup Parmesan with 1/2 tbsp lemon zest and shape into a 5-in diameter circle of even thickness on non-stick baking sheet. Bake for 5 minutes, turn baking sheet around and bake for another 3 to 5 minutes or until bubbling and deep golden-brown.
2. Remove from oven and using a spatula transfer Parmesan crisp to cooling rack. Set aside to cool completely.
3. Bring a large covered pot of salted water to a boil.
4. Melt one tablespoon butter over medium-low heat in a large heavy-bottomed pot. Add the shallot and remaining lemon zest, stirring constantly for 5 minutes or until the shallot is translucent and fragrant.
5. Add cream and 1/4 cup basil to the butter and shallot. Bring the mixture to a low simmer. Small bubbles should just be breaking the surface of the cream. Once simmering, stir in remaining butter one tablespoon at a time, waiting for each to be incorporated before adding the next and stirring constantly. Sauce should begin to slightly thicken.
6. Sprinkle remaining Parmesan into the sauce, stir well.
7. Cook the pasta in the boiling water following package instructions, until al dente, stirring occasionally to prevent sticking. Reserve 1 1/2 cups pasta water and drain pasta.
8. Add pasta to sauce with 1/2 cup pasta water while still over low heat. Stir and coat pasta with sauce. Mix lemon juice with another 1/2 cup of pasta water and add to pot. Increase heat to medium-low. Toss vigorously to thicken sauce and coat the pasta. If desired, add additional pasta water to make it more saucy.
9. Transfer finished pasta to a large serving bowl or four individual bowls. Top with remaining basil and black pepper. Crumble the Parmesan crisp and generously sprinkle over top. Serve immediately.