Sort ingredients
ntbjokne
QR Code
Listen
Pdf
Cook the spaghetti in generously salted water until al dente. Reserve ½ cup of pasta water before draining.
In a large sauté pan over medium-low heat, warm the olive oil and butter. Stir in the lemon zest and cook for 30 seconds to release its oils.
Add the cream and lemon juice, stir, and simmer gently for 2 minutes to slightly thicken the sauce.
Add the cooked spaghetti and 2 tablespoons of reserved pasta water to the pan. Toss to coat evenly.
Turn off the heat and sprinkle in the Pecorino and Parmesan cheeses. Stir quickly until melted and smooth. Add more pasta water as needed to loosen the sauce and create a glossy texture.
Add the fresh chopped basil. Season with freshly ground black pepper.
Serve immediately, topped with extra cheese and a drizzle of olive oil if desired.