Spaghetti Limone Parmeggiano

Ingredients

• 1 Handful basil fresh (from 4 leafy stems)
• 0.5 teaspoon pepper black freshly ground
• 4 servings coarse salt 
• 2.5 tablespoons olive oil extra virgin 
• 1  optional: lemon 
• 1.5 cups parmesan fresh finely grated
• 3 tablespoons water thin
• 0.8 pound pasta like spaghetti ()

Equipment

• bowl
• mixing bowl
• sieve
• grater
• microplane

Directions

1. Boil the spaghetti in salted boiling water, according to the package directions.
2. Meanwhile, using a Microplane, grate the zest from the lemon intoa large mixing bowl.
3. 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).
4. Add the 1 1/2 cups Parmesan, pepper, and a pinch of salt, and mix in the olive oil to form a wet paste.
5. When the spaghetti is perfectly cooked, add 2 or 3 tablespoons of the cooking water to the lemon and cheese mixture.
6. 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.
7. Serve each portion with a sprinkle of coarse salt, a fresh grind of black pepper, and a few gratings of extra Parmesan.
8. Reprinted with permission from My Father's Daughter by Gwyneth Paltrow, (C) © 2011 Grand Central Life & Style