Lemon Spaghetti / Spaghetti al

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Extra virgin olive oil		3 tbsp
Lemon		1/2
Parmigiano reggiano		40g
Black pepper		2 pinches
Basil leaves		5-6
Parmigiano reggiano		as much as you like
Lemon zest		as much as you like
Salt (for spaghetti)		as requested
Spaghetti		100-120g

Method

Prep

2min

Cook

12min

Start to cook the spaghetti. Add about 1 to 1.5% salt of the amount of hot water (use about 10-15g salt per litre hot water).

Put 2 tbsp extra virgin olive oil and the lemon juice into a bowl and whisk well.

Grate in the parmigiano reggiano, add the black pepper and 1 more tbsp olive oil and whisk well again.

Add the cooked spaghetti into the bowl with 3-4 tbsp of the pasta water. Tear in the basil leaves and mix well for 1 minute.

Transfer to a serving dish. Grate more parmigiano reggiano if you like and some lemon zest. Enjoy a lovely summery breeze of Amalfi!

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