- 2/3 cup olive oil
- 2/3 cup grated parmesan cheese
- 1/2 cup fresh lemon juice (from about 2 lemons)
- 3/4 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 pound spaghetti
- 1/3 cup chopped fresh basil
- 1 tablespoon lemon zest (from about 2 lemons)
In a large bowl, whisk the oil, Parmesan cheese, lemon juice and 3/4 teaspoon of salt and 1/2 teaspoon of pepper to blend.
Set the lemon sauce aside.
(The sauce can be made up to 8 hours ahead.
Cover and refrigerate.
Bring to room temperature before using.)
Bring a large pot of salted water to a boil.
Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes.
Drain, reserving 1 cup of the cooking liquid.
Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest.
Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten.
Season the pasta with more salt and pepper to taste.
Transfer to bowls and serve.