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)']
Boil the spaghetti in salted boiling water, according to the package directions.
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.
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.
Serve each portion with a sprinkle of coarse salt, a fresh grind of black pepper, and a few gratings of extra Parmesan.
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