Spaghetti al Limone (Gianluca Ruggieri)

Ingredients

• 85 g spaghetti
• 1 whole lemon, zested and juiced
• 8 fresh basil leaves
• 5 tbsp high-quality butter, cold, cubed and divided
• 1 tbsp olive oil
• 1/3 cup finely grated Parmigiano Reggiano, plus more for serving
• 1/2 cup starchy pasta water, plus splashes as needed

Instructions

1. 1

   Cut the butter into cubes. Put half back in the fridge to stay cold.

2. 2

   Bring a pot of salted water to a boil and add the spaghetti.

   10 min
3. 3

   While it cooks, add the olive oil, the other half of the butter and a ladle of pasta water to a pan over medium heat.

4. 4

   When the butter has melted, add the zest of the whole lemon, the juice of half the lemon and the basil leaves. Simmer until slightly thickened, 2 to 3 minutes.

   3 min
5. 5

   When the pasta is al dente, transfer it to a large bowl with a splash of pasta water.

6. 6

   Add the sauce from the pan and toss to combine.

7. 7

   Add the cold butter and toss vigorously to emulsify; the heat of the pasta is just enough to melt it.

8. 8

   Add a little more lemon zest, more basil and the Parmigiano.

9. 9

   Keep mixing until creamy, adding pasta water a splash at a time for a silky sauce.

10. 10

    Season with salt and pepper, then plate right away, finished with a little extra lemon zest.