Ingredients
1lbspaghetti
1½cupsParmigiano-Reggiano cheese,freshly grated
¾cuplemon juice,fresh
1cupextra virgin olive oil
½tspsea salt
½tspfreshly ground pepper
2tsplemon zest,grated
2cupsbasil leaves,slivered, firmly packed
Preparation
In a large pot, cook the spaghetti in salted, boiling water until al dente
Place a colander over a large serving bowl, then drain spaghetti into it. Pour water from bowl, wipe bowl dry, then empty spaghetti into it.
Combine cheese and lemon juice in a small mixing bowl. Gradually beat in olive oil until the mixture becomes thick and creamy and cheese “melts” into oil.
Season with salt and pepper. Stir in lemon zest.
Pour the sauce over cooked spaghetti in serving bowl, then toss thoroughly. Add basil, and toss again.
Serve and enjoy!
