Spaghetti with Lemon-Parmigiano Sauce

Ingredients

• 2
  
  organic lemons, juiced and zested
  
• 1/3
  
  cup extra-virgin olive oil
  
• 3/4
  
  cup grated Parmigiano-Reggiano cheese, and more for serving
  
• 1
  
  pinch Salt and pepper
  
• 1
  
  pound spaghetti or angel hair pasta
  
• 20
  
  large fresh basil leaves, thinly sliced
  

Directions

1. In a medium bowl, combine the lemon zest and juice, olive oil, cheese, 1/2 teaspoon salt, and a few generous grindings of black pepper; mix vigorously so the cheese “melts” into the oil and lemon juice. Taste, adding more salt and pepper to your liking; set aside.

2. Bring a large pot of well-salted water to a boil (1 tablespoon of salt for every 6 cups of water). Cook the pasta according to the package directions for al dente. Drain, reserving 1 cup of the pasta cooking water.

3. Return the drained pasta to the hot, empty and pour over the lemon-Parmigiano sauce, tossing with up to 1/2 cup of the reserving cooking water (to start) to make a creamy sauce that clings to the strands, adding more water as necessary. Add the basil and toss once or twice just to incorporate. Serve immediately with more grated Parmigiano, as desired.