Spaghetti with Lemon & Basil
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Step 1 of 6
The lemon and basil base
1 of 6
Blanch the basil leaves in boiling water for about 10 seconds, refresh immediately in iced water and squeeze completely dry.
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What you are cooking with
- 1 kg Dried spaghetti
- 200 ml Fresh lemon juice
- of 6 lemons, finely grated Lemon zest
- 200 ml Extra virgin olive oil
- 100 g Cold cultured butter, cubed
- 100 g Parmigiano Reggiano, finely grated
- 100 ml to 150 ml Pasta water, as needed
- 80 g Fresh basil leaves
- 10 g Fine sea salt, adjusted to taste
- optional White pepper