Ingredients

12 oz Bionaturae Sourdough (or) Jovial Gluten Free Spaghetti

1/3 cup Bionaturae extra Virgin Olive Oil

Zest of 1 lemon, about 1 tbsp

1/2 cup finely grated Parmigiano Reggiano

1-2 tbsp fresh lemon juice, from 1 large lemon

Freshly ground black pepper

1/4 cup finely chopped basil, to serve

Kosher salt, to season

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta until just a shy of al dente, about 9 minutes. Reserve about 1 cup of the pasta water, then drain.
  2. Meanwhile, in large mixing bowl, combine the olive oil, lemon zest and black pepper.
  3. Add cooked pasta to the lemon mixture, along with 1/2 cup of reserved pasta water. Toss vigorously to combine and start forming a sauce.
  4. Add Parmigiano-Reggiano in two additions, tossing continuously until incorpurated, and the sauce is smooth and glossy. If the pasta becomes too dry at any time, add more pasta water to loosen, 1-2 tbsp at a time.
  5. Add lemon juice to taste, starting with 1 tbsp, then adding more as desired. Season with salt and pepper.
  6. Serve pasta in bowls, topping with parsley and additional Parmigiano Reggiano, as desired