Heat 2 tablespoons of butter over medium heat and cook garlic for 30 seconds to a minute, just until fragrant (careful, as it burns quickly).

Add water, linguine, remaining butter, lemon juice and zest and salt and pepper to the skillet. Bring to a boil over medium-high heat and reduce to medium. Continue to cook pasta until nearly all water is evaporated, stirring often to keep pasta from sticking, about 8-9 minutes. (If pasta needs more cooking time, add a little more hot water).

Remove from heat and stir in about 3/4 cup cup shredded Parmesan Cheese and fresh herbs.

Divide into bowls and garnish with remaining Parmesan, freshly cracked black pepper and a quick squeeze of lemon juice (option).