500 g (1 lb 2 oz) spaghetti (or spaghettini)
Maldon salt and freshly ground black pepper
juice and finely grated zest of 3–4 organic lemons, the freshest possible
150 ml (5 ft oz) olive oil
150 g (5 oz) Parmesan, freshly grated
2 handfuls fresh basil, leaves finely chopped
For six
Cook the spaghetti in a generous amount of boiling salted water, then drain thoroughly and return to the saucepan.
Meanwhile, beat the lemon juice with the olive oil, then stir in the Parmesan until thick and creamy. The Parmesan will melt into the mixture. Season, and add more lemon juice to taste.
Add the sauce to the spaghetti, and shake the pan so that each strand is coated with the cheese. Finally, stir in the chopped basil and some of the grated lemon zest.