Pasta Al Limone (Lemon Pasta)

Method

1. Start the pasta cooking in salted water. Pasta should be covered, but not swimming in water, because the starchier it is the better it will be for later thickening

2. While pasta is cooking melt the butter in a wide pan until foaming

3. Add most of the grated lemin zest, then turn off the heat until the pasta is ready

4. When the pasta is al dente, scoop out and set aside a small cupful of the cooking water and then drain the pasta well

5. Turn on the heat under the butter and lemon zest pan to medium high and add the drained pasta plis a splash of the cooking water

6. Toss vigorously until well coated, then add most of the grated cheese and keep stirring until well combined, adding a little more pasta water if necessary

7. Take off the heat, add a pinch of salt and pepper, the juice of about half the lemon and most of the basil. Then toss again to distribute. Add a little more juice and seasoning to taste, as desired

8. Divide between the plates, top with the remaining lemon zest, cheese and basil and serve immediately