· 1 lb Barilla Spaghetti· 2 fresh lemons· 2/3 cup extra virgin olive oil· 2/3 cup Parmigiano-Reggiano cheese (freshly grated)· 3/4 tsp salt· 1/2 tsp black pepper (freshly ground)· 1/3 cup fresh basil (chopped)
Step 1Grate lemon peels and place lemon zest in a small bowl. Juice the lemons into a separate bowl. Whisk the oil, lemon juice, Parmigiano-Reggiano cheese, salt, and pepper in a large bowl and blend.Step 2Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of cooking liquid.Step 3Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten.Step 4Season the pasta with more salt and pepper to taste and serve.