lemon2 grated parmesan70 g and a little more for servingolive oil5 tbsp. l l.spaghetti500 g salt and pepperfresh basil20 leaves

  • In a bowl, vigorously mix the lemon zest and juice, cheese, oil, half a teaspoon of salt and a little ground black pepper to dissolve the cheese with the oil and lemon juice.
  • Bring a large pot of generously salted water to a boil (1 tablespoon of salt for every 6 cups of water). Cook the pasta, stirring occasionally according to the package instructions.
  • Drain the water, reserving 1 cup of the water from cooking the pasta.
  • Return the pasta to the hot pot. Pour over the lemon and parmesan sauce mixed with half a cup of water left over from cooking the pasta, you have a creamy sauce that will stick to the pasta, add more water if necessary. Add the basil and stir once or twice.
  • Arrange the pasta on plates and sprinkle with Parmesan.