Components
- 160 grams of pasta
- 6 tablespoons of extra virgin olive oil
- 4 tablespoons of shredded parmesan cheese
- lemon-sicilian peelings and broth from one lemon
- Add salt and ground pepper as needed to suit your taste.
- fresh basil according to preference
Setup phase
- Heat a pot of salted water over high heat until it resembles seawater. In a bowl, combine the parmesan cheese and lemon juice. Next, add the lemon zest and olive oil. Since the cheese is typically salty, you can opt to season only with pepper if desired. Stir everything thoroughly. Once the water is boiling, cook the pasta following the package directions.
- Remove and reserve 1⁄2 cup of the cooking water; drain the noodles. Place them in a bowl with 1⁄4 cup of the reserved water and stir thoroughly. If the mixture is too dry, add the remaining water.
- Using a kitchen fork (the longer the prongs, the better), twirl the noodles and place them on the plate. Garnish with basil leaves.
Suggestion
To make this truly exceptional dish, be careful when selecting the Parmesan. Alternatively, you can use bulk Padano if you prefer.
