The fresh lemon tastes of the Amalfi Coast come together in this simple recipe. It’s easy to master, with a few tips on technique.
- 3/4 cup INFUSIO Meyer Lemon Olive Oil
- 1/2 cup freshly squeezed lemon juice (2-3 lemons)
- 3/4 cup freshly grated Parmigiano Reggiano
- 1 pound spaghetti
- 1/3 cup fresh basil, thinly sliced into chiffonade
- 1 tablespoon lemon zest
- Sea salt & freshly ground black pepper
Zest the lemons and set aside. Finely chop the basil into a chiffonade and set aside.
In a large pasta bowl, combine the olive oil, lemon juice, grated Parmigiano, salt and freshly ground pepper. Whisk until smooth, then set aside.
Place a pot of water on high heat, but use only half the amount you normally use to boil pasta. This will make for starchier pasta water to make your sauce. When the water is boiling, add a nice handful of sea salt, then the spaghetti and stir. Cook according to package instructions, until al dente. Reserve 1 cup of pasta water. Using a spider stainer, remove pasta from water and add to the pasta bowl with the lemon sauce.
Add 1/3 cup of pasta water to the pasta and gently combine the pasta with the sauce. Add another 1/3 cup of water and continue stirring with tongs until a creamy sauce forms. If needed, add the last of the pasta water to achieve the desired consistency, or add more Parmigiano, as needed. Lastly, top with the chopped basil and lemon zest, with a touch more salt and pepper, to taste.
