Spaghetti with lemon
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Method
1
Cook the spaghetti according to pack instructions in a generous amount of salted boiling water, then drain thoroughly and return to the saucepan.
2
Meanwhile, whisk the juice of 3 lemons with the olive oil, then stir in the Parmigiano Reggiano – it will melt into the mixture, making it thick and creamy. Season and add more lemon juice to taste, if liked.
3
Add the sauce to the spaghetti and shake the pan so that each strand of pasta is coated. Finally, stir in the shredded basil and, ideally, some finely grated unwaxed lemon zest.
