Serves 2

200g (7oz) spaghetti

Olive oil

25g (1oz) butter

3 fat garlic cloves, very finely chopped

½ teaspoon dried oregano

Finely grated zest of 1 unwaxed lemon and juice of ½

75ml (2½fl oz) double cream

50g (1¾oz) Parmesan cheese, freshly grated

½ teaspoon pul biber chilli flakes

Maldon sea salt flakes and freshly ground black pepper

Cook the spaghetti in a large saucepan of boiling water according to the packet instructions until al dente. Scoop out about 400ml (14fl oz) of the cooking water into a measuring jug and set aside.

Drain the pasta of the remaining cooking water, return it to the pan and place over a medium-high heat. Add a little drizzle of olive oil, the butter and garlic, then toss the pasta for 30 seconds.

Gradually stir in the reserved pasta water in batches – it should absorb pretty quickly, so keep stirring and add just enough of the water until it creates a starchy creamy sauce, then add the oregano, lemon zest and juice, a heavy seasoning of pepper and salt to taste.

Stir vigorously until the sauce thickens, then add the cream and Parmesan and mix quickly together to ensure the cheese melts into the sauce, adding a little more pasta water if needed. Finally, add the pul biber, stir through, then serve. This needs no accompaniment.