Name: Spaghetti with Lemon and Basil
Total time: PLACEHOLDER
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: ½ cup extra virgin olive oil; ⅓ cup juice from 2 lemons; 2 teaspoons grated zest from 1 lemon; 1 small garlic clove, minced to a paste; 2 ounces Parmesan cheese, grated (about 1 cup); Ground black pepper; 1 pound spaghetti; 2 tablespoons unsalted butter, softened; ¼ cup shredded fresh basil leaves

Why This Recipe Works

In researching various recipes for this dish, we found the ingredients varied only slightly. Lemon juice, lemon zest, pasta, and Parmesan cheese were essentials, while extra-virgin olive oil, butter, heavy cream, and basil were the variables.

Before You Begin

Because this recipe is so simple, it is important to use high-quality extra-virgin olive oil, fresh-squeezed lemon juice, and fresh basil here.

Instructions

Bring 4 quarts of water to a boil in a large pot. Meanwhile, whisk the olive oil, lemon juice, lemon zest, garlic, and ½ teaspoon salt together in a small bowl, then stir in the Parmesan cheese until thick and creamy; set aside.

Add 1 tablespoon salt and the spaghetti into the boiling water and cook, stirring often, until the pasta is al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta and return to the pot. Stir in the olive oil mixture, butter, and basil and toss to coat. Season with salt and pepper to taste and serve, adding the reserved pasta cooking water as needed to loosen the sauce.