Spaghetti Limone Parmeggiano

• 3/4 pound (3/4 box) spaghetti
• Coarse salt
• 1 lemon
• 1 1/2 cups finely grated fresh Parmesan cheese
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 tablespoons extra virgin olive oil
• 3-5 tablespoons of pasta water, to thin
• Handful fresh basil leaves (from 4 leafy stems)

1. Boil the spaghetti in salted boiling water, according to the package directions.
2. Meanwhile, using a Microplane, grate the zest from the lemon into a large mixing bowl. Cut the lemon in half and squeeze the juice into the bowl (I like to use the grater as a strainer-one less thing to clean). Add the 1 1/2 cups Parmesan, pepper, and a pinch of salt, and mix in the olive oil to form a wet paste.
3. When the spaghetti is perfectly cooked, add 2 or 3 tablespoons of the cooking water to the lemon and cheese mixture. Add the spaghetti to the bowl and toss thoroughly, adding another tablespoon or 2 of pasta water if necessary so that the sauce coats each strand. Roughly tear in the basil leaves.
4. Serve each portion with a sprinkle of coarse salt, a fresh grind of black pepper, and a few gratings of extra Parmesan.

salt, lemon, parmesan cheese, freshly ground black pepper, extra virgin olive oil, pasta water, handful fresh basil

Taken from www.epicurious.com/recipes/food/views/spaghetti-limone-parmeggiano-365009 (may not work)