“This recipe comes from Jamie Oliver by way of Blake Royer at Serious Eats. http://bit.ly/hM0LW9 You could add a touch of decadence with a little bit of marscapone cheese, if you liked. Long pasta shapes (spaghetti, linguine, fettucini, etc) are probably best for this sauce. Since the oil is barely cooked and a prime ingredient, use the best quality extra-virgin olive oil you can find.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta cooking water before draining.
  2. In a serving bowl, whisk together lemon zest, lemon juice, Parmesan cheese, olive oil, salt and pepper. It should form a loose emulsion.
  3. Add pasta and basil to bowl and toss to combine. Add reserved pasta water, a tablespoon at a time, until the sauce has the consistency you desire. Serve with more grated Parmesan.

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