spaghetti limone parmeggiano

This recipe is from the cookbook My Father's Daughter, and it's one of my favourite pasta dishes. I especially like making it in the summer since the flavour is light and we pick the basil right out of our garden. It is so easy that you can make a side salad while the pasta is cooking. And, it is Monkey approved.

Box of spaghetti
Coarse salt
1 lemon
1 1/2 cups 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

Boil spaghetti in salted boiling water, according to the package directions.

Grate the zest (skin) from the lemon into a large mixing bowl. Cut the lemon in half and squeeze the juice into the bowl (I like to squeeze the lemon into a smaller bowl to remove the seeds before adding it to the lemon zest).

Add Parmesan cheese, pepper, a pinch of salt and mix in the olive oil to form a wet paste.

When the spaghetti is cooked, add 2 or 3 tablespoons of the pasta cooking water to the lemon and cheese mixture and mix. Add the spaghetti to the bowl and toss thoroughly to coat each spaghetti strand (add more pasta water if needed to thin lemon and cheese mixture). Roughly tear in basil leaves.


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