In a large saucepan, bring salted water to a boil. Add the tagliatelle and cook until al dente, following the package instructions.

In a large frying pan, heat the olive oil over medium heat. Add the garlic and chili, and cook gently for 1-2 minutes, until fragrant but not browned.

Stir in a ladleful of the pasta cooking water, then add the butter. Allow the butter to melt completely before stirring in the lemon juice.

Drain the tagliatelle using tongs and transfer it directly into the frying pan. Toss well to coat the pasta evenly in the sauce. Stir in the grated Parmesan and chopped parsley.

Divide the pasta among plates. Sprinkle with extra Parmesan and drizzle a touch more Italian Volcano lemon juice, if desired.