Spaghetti with Lemon Recipe

Adapted from The Seasons of Parmigiano-Reggiano by Nancy Radke.

Quick, simple, perfect. And amazingly amazing good! 

ingredients:

2-3 tablespoons coarse sea salt

1 pound long pasta - like spaghetti

10 tablespoons unsalted butter - the highest quality you can find

1 zest of a lemon

2 tablespoons lemon or Yuzu or Sudachi extract

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/3 cup packed fresh basil leaves - chopped -optional

3/4 cup freshly grated Parmigiano-Reggiano - or as much as you want and more


6 sprigs fresh basil for garnish

Directions:

1. Add course sea salt to 2 gallons of rapidly boiling water. Stir in pasta and cook until al dente. Drain.

2. At the same time, melt butter in a large saute pan.

3. Add zest, citrus juice, salt and pepper. Heat gently until the pasta is ready.

4. Add basil and Parmigiano-Reggiano and toss until pasta is evenly coated.

Serve in warm pasta bowls and sprinkle with more Parmigiano-Reggiano at the table.