spaghetti limone parmeggiano

3/4 lb. (3/4 box) spaghetti

coarse salt

1 lemon

1 1/2 cups finely grated fresh parmesan cheese

1/2 tsp. freshly ground black pepper 

2 1/2 tbsp. extra virgin olive oil

35 tablespoons of pasta water, to thin

handful fresh basil leaves (from 4 leafy stems)

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

meanwhile using a microplane, grate the zest from the lemon into a large mixing bowl.  cut the lemon in half and squeeze the juice into the bowl.  cut the lemon in half and squeeze the juice into the bowl. add the 1 1/2 cups parmesan, pepper and a pinch of salt, and mix in the olive oil to form a wet paste.  when the spaghetti is perfectly cooked add 2 or 3 tbsp. of the cooking water to the lemon and cheese mixture.  add the spaghetti to the bowl and toss thoroughly, adding another tablespoon or 2 of pasta water if necessary so that the sauce  coats each strand roughly tear in the basil leaves.  serve each portion with a sprinkle of coarse salt, a fresh grind of black pepper and a few gratings of extra parmesan.

*original recipe from epicurious app - from gwyneth paltrow's cookbook