Chickpea cacio e pepe recipe

Ingredients

• 1 small Meyer or regular lemon, thinly sliced, seeds picked out
• 1 x 425g (15oz) can chickpeas, drained and rinsed
• 1 large shallot, finely chopped
• 1 rosemary sprig, or 4 thyme sprigs
• 450 g tubular pasta (such as calamarata, paccheri, or rigatoni)
• 32 g unsalted butter, cut into small pieces
• 64 g finely grated Parmesan cheese, plus more for serving
• 1 generous pinch of kosher salt and freshly ground pepper