1. Zest and juice the lemons, and cut the lemon carcasses into quarters (don’t discard). Remove any pips.

2. Melt the butter in a large pot over low-medium heat. Once melted, add the garlic and saute for 2 minutes.

3. Add the stock, all of the lemon items (zest, juice and carcasses) and salt and pepper. Bring to a simmer.

4. Once simmering, add the pasta and stir it around well for the first few minutes so the pasta doesn’t stick together.

5. Cook the pasta at a simmer for 15-20 minutes. Keep stirring occassionally and try to make sure that it’s mostly covered by the liquid. If the sauce becomes too dry, add a small amount of water.

Tip: Pasta cooked directly in a sauce rather than in boiling water will always take longer to cook than the instructions on the packet state. So it’s important to taste the pasta toward the end of cooking so you know when it’s ‘al dente’ (this translates to ‘to the tooth’, and means the pasta is softened but not soggy, and still has some texture when you bite into it).

6. When the pasta is almost al dente, add the cream and stir through.

7. Remove the lemon carcasses with tongs, then stir through the basil and parsley. Serve topped with grated parmesan (the sauce will thicken on standing).