Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook for about 2 minutes less than the package suggests. Reserve about 120ml (1/2 cup) of the pasta water before draining.

While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the garlic and arrange the lemon slices so that they are all in one layer in the pan. Allow the lemons to sizzle until the butter beings to brown and the lemons and garlic start to turn slightly golden, about five minutes.

Remove the lemons from the pan and set aside. Add about 60ml (1/4 cup) of the pasta water to the pan, Sprinkle over 3/4 of the cheese and whisk to melt. Add the pasta to the pan and toss to combine.

Continue tossing the pasta until the sauce becomes more homogenous and thickens, adding more pasta water, if needed to loosen the sauce. Turn off the heat and return the lemon slices to the pan. Season with salt and pepper taste.

Portion out the pasta and top with the remaining parmesan cheese. Serve immediately.