Bring a large pot of water to a boil. Add 10 g of salt per litre and cook the pasta according to the packet, but plan to pull it 1 minute early.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 1 to 2 minutes until pale gold and fragrant.

Add the asparagus pieces to the skillet with a pinch of salt. Cook for 4 to 5 minutes, turning occasionally, until bright green and just tender when pierced with a knife.

Add the lemon zest and chilli flakes if using. Stir for 30 seconds.

Before draining the pasta, scoop out at least 200 ml of pasta water and set aside.

Drain the pasta and transfer it directly into the skillet with the asparagus over low heat. Add 80 ml of the reserved pasta water and toss well.

Remove the skillet from the heat. Add the grated Parmesan in two additions, stirring constantly and adding more pasta water, a splash at a time, until the sauce is silky and coats the pasta.

Add the lemon juice, taste for salt, and adjust. Add more pasta water if the sauce tightens too much.

Divide into warm bowls. Finish with extra Parmesan, black pepper, and a drizzle of olive oil.