Spaghetti Limone Parmeggiano ~
~ adapted from Gwyneth Paltrow ~
(I adore this.)
Boil 3/4 pound spaghetti.
Zest the rind of 1 whole lemon. Cut the lemon in half and squeeze the juice into a large bowl to eventually combine all.
Add 1 1/2 cups grated Parmesan. Also add freshly grated black pepper, pinch of salt, and 2 1/2 tablespoons extra virgin olive oil. Stir and form a paste.
Wash and pat-dry 4 leafy stems of fresh basil.
Combine cooked pasta with lemon-cheese mixture. Stir in 3 to 5 tablespoons of the spaghetti water.
Tear basil leaves to add, mix into the spaghetti.
Serve each portion with a sprinkle of coarse salt, fresh grind of black pepper, and lightly grated Parmesan cheese.
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