Get a pot of well salted water boiling and depending on whether you are using fresh or dried will dictate when you add the pasta to the water. The sauce only takes a few minutes to bring together. Alternatively cook your pasta first, reserving a cup of pasta water before draining.

Melt your butter over medium - high heat and add the pepper.

Let it sizzle together for a minute then turn down the heat to low.

Add 2 cup pasta water and whisk vigorously to emulsify, let it bubble gently for a 1-2 minutes to thicken.

Keep agitating the pan and whisking until it thickens slightly.

Add your cooked pasta into the pan and toss then spread out in an even layer.

Lower your heat to the lowest possible and add your grated cheese on top of the pasta.

Let it gently melt on top for 1 - 2 minutes (doesn't need to completely melt) undisturbed then spin the pasta around and around, moving it constantly until a silky sauce apperas.

Spaghetti or any other long shape is the easiest to do this with!

Add the olives and most of the basil (reserve some for the top), give it another good toss and add some more pasta water if you need to loosen the sauce slightly. It should be glossy and thickened.

Divide between heated bowls and top with the reserved fresh basil, lemon zest and extra parmesan.