Spaghetti with Lemon & Basil

• Dried spaghetti1 kg2.25 lb (1 kg)
• Fresh lemon juice200 ml7 fl oz (200 ml)
• Lemon zestfrom 6 lemons, finely grated
• Extra virgin olive oil200 ml7 fl oz (200 ml)
• Cold cultured butter, cubed100 g3.5 oz (100 g)
• Parmigiano Reggiano, finely grated100 g3.5 oz (100 g)
• Pasta water, as needed100 to 150 ml3.5 fl oz to 5.5 fl oz (100 to 150 ml)
• Fresh basil leaves80 g2.75 oz (80 g)
• Fine sea salt, adjusted to taste10 g
• White pepperoptional

The lemon and basil base

1. 1

   Blanch the basil leaves in boiling water for about 10 seconds, refresh immediately in iced water and squeeze completely dry.

2. 2

   Blend with the 200 ml of olive oil, the lemon zest and 100 ml of the lemon juice until completely smooth. Pass through a fine sieve if you want a very refined sauce.

The pasta

1. 1

   Cook the spaghetti in well-salted water until about 2 minutes before al dente, reserving plenty of pasta water.

2. 2

   In a wide pan, bring the lemon and basil oil and about 100 ml of pasta water to a gentle simmer.

3. 3

   Add the undercooked spaghetti and toss vigorously, adding pasta water little by little. The starch in the water emulsifies with the oil and becomes the sauce.

4. 4

   Off the heat, add the cold cultured butter and the Parmigiano, then the remaining lemon juice gradually to taste. Toss vigorously until glossy and emulsified, adjusting with pasta water until the sauce coats the spaghetti.