Ingredients
s
8 oz spaghetti
l
1 lemon, halved
b
3 tbsp butter
f
¼ cup fresh basil, chopped
g
¾ cup grated Parmesan cheese, plus more for finishing
Z
1 Zest of lemon
t
1 –2 tbsp fresh lemon juice
r
1 cup reserved pasta water
S
Salt, to taste
F
Freshly cracked black pepper, to taste
Directions
1
Bring a large pot of salted water to a boil. Squeeze in lemon halves and drop them into the water. Cook spaghetti until al dente. Reserve 1 cup pasta water before draining.
S
Salt, to taste
l
1 lemon, halved
s
8 oz spaghetti
r
1 cup reserved pasta water
2
In a large pan over medium heat, melt butter. Add chopped basil and let it gently sizzle for 1–2 minutes to infuse.
b
3 tbsp butter
f
¼ cup fresh basil, chopped
3
Add lemon zest and a splash of lemon juice to the butter. Season with black pepper.
Z
1 Zest of lemon
t
1 –2 tbsp fresh lemon juice
F
Freshly cracked black pepper, to taste
4
Add cooked pasta directly to the pan along with a splash of the lemon pasta water. Toss continuously until the sauce emulsifies and becomes glossy.
5
Add Parmesan cheese and keep tossing, adding more pasta water as needed until smooth and creamy.
g
¾ cup grated Parmesan cheese, plus more for finishing
6
Finish with more lemon zest, black pepper, and extra Parmesan.
g
grated Parmesan cheese, plus more for finishing
