You may also like
Categories:
salt lemon Parmesan cheese freshly ground black pepper extra-virgin olive oil pasta water handful fresh basil
Viewed: 70 - Published at: 7 years agoIngredients
- 3/4 pound (3/4 box) spaghetti
- Coarse salt
- 1 lemon
- 1 1/2 cups finely grated fresh Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 tablespoons extra virgin olive oil
- 3-5 tablespoons of pasta water, to thin
- Handful fresh basil leaves (from 4 leafy stems)
Method
- Boil the spaghetti in salted boiling water, according to the package directions.
- Meanwhile, using a Microplane, grate the zest from the lemon into a large mixing bowl. Cut the lemon in half and squeeze the juice into the bowl (I like to use the grater as a strainer-one less thing to clean). Add the 1 1/2 cups Parmesan, pepper, and a pinch of salt, and mix in the olive oil to form a wet paste.
- When the spaghetti is perfectly cooked, add 2 or 3 tablespoons of the cooking water to the lemon and cheese mixture. Add the spaghetti to the bowl and toss thoroughly, adding another tablespoon or 2 of pasta water if necessary so that the sauce coats each strand. Roughly tear in the basil leaves.
- Serve each portion with a sprinkle of coarse salt, a fresh grind of black pepper, and a few gratings of extra Parmesan.
