Lemon Spaghetti

Spaghetti tossed with fresh lemon, Parmesan, oregano, olive oil and butter, finished with basil and black pepper.

Ingredients

• 1 lb Spaghetti
• ⅓ cup Freshly Squeezed Lemon Juice (Approximately 2 Lemons)
• 2 tsp Lemon Zest (Zest from Approximately 1 Lemon)
• 1 Tbsp Fresh Oregano Minced
• 1½ cups Freshly Grated Parmesan Cheese
• 2 Tbsp Salted Butter Melted
• ¼ cup Extra Virgin Olive Oil
• Fresh Basil
• Freshly Cracked or Coarse Ground Black Pepper to Taste

Method

1. PREPARE: Bring a large pot of generously salted water to a boil. Whisk the olive oil, lemon juice, zest, oregano and Parmesan together in a large bowl.
2. COOK THE PASTA: Cook the spaghetti until al dente. Reserve 1 cup pasta water.
3. TOSS: Transfer the pasta directly to the bowl with tongs. Add the melted butter and reserved pasta water. Mix vigorously for about 2 minutes, until combined and the sauce thickens. Add more pasta water if you prefer more sauce.
4. FINISH: Top each plate with fresh basil and black pepper. If using bottled Parmesan instead of freshly grated, start with 1 cup rather than 1½ cups and add more if desired.