Pasta with Lemon & Basil

  • Prep Time: 5 minutes
  • Cooking Time: 5 - 10 minutes
  • Servings: 2
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This Pasta with Lemon & Basil is as delicious as it is fast. You need to move quickly as there is no cooked sauce. Rather like carbonara the sauce warms with the heat of the spaghetti.

Ingredients

  • 200g dried spaghetti or linguine
  • ¼ cup (60 ml) extra virgin olive oil
  • Pinch of red pepper flakes (optional)
  • 1 lemon
  • 30g Parmigiano-Reggiano
  • 4 basil leaves
  • Freshly ground black pepper

Instructions

  1. Bring a large pot of generously salted water to a vigorous boil. Add the pasta and cook until al dente or according to packet directions.
  2. Using tongs, transfer the pasta to a bowl. Reserve the pasta water over low heat.
  3. In a medium sauté pan over low heat, warm the oil and pepper flakes if using. Zest the lemon into the pan and infuse the oil for about 2 to 3 minutes. Meanwhile, halve the lemon and juice it into a large bowl. Grate the cheese into the bowl, add first ½ cup of the reserved pasta water and whisk vigorously to combine. You may well need up to another ½ cup depending how wet you would like your sauce. The aim is to have a milky/creamy mixture from whisking.
  4. Toss the pasta in the infused oil and increase the heat to medium. When the pasta is warmed through, transfer to the bowl with the cheese sauce and toss to coat.
  5. Divide the pasta between 2 bowls, by picking it up, placing in the bowl and twirling the bowl to achieve an attractive mound. Finish with the basil and pepper to taste.

Notes

Lyndey’s Note: Called Pasta al Limone e Basilico in Italian, this recipe is based on the one from the Culinary Center on Oceania’s new ship Allura on its preview cruise from Genoa to Trieste.

Related Recipe: Spaghetti alla Carbonara

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