Sort ingredients
tats
QR Code
Listen
Pdf
Boil water for pasta with 10-15 grams of salt per liter, or until it tastes like the ocean.
While water boils, prepare the sauce: In a bowl, combine extra virgin olive oil, lemon zest, and Parmigiano Reggiano.
Add a little bit of cooking water to the mixture and whisk to create a creamy texture.
Add more Parmigiano and basil to the sauce.
Cook spaghetti until al dente.
Drain the spaghetti and add it to the bowl with the sauce.
Toss the pasta with the sauce, adding a little more cooking water if needed to achieve the desired consistency.
Serve immediately, garnished with extra lemon zest, Parmigiano, and a drizzle of olive oil.