500 g dried spaghetti (you can use fresh and just adjust the cooking time accordingly)
Juice of and zest of 2-3 lemons depending on how small they are
approx 6 tbsp extra virgin olive oil
125 g Parmesan cheese, grated
1 large bunch fresh basil, leaves finely chopped
Cook the spaghetti in a lots of boiling, salted water for about 10 minutes, It must still have “bite to it”. Drain well and put it back in the pan. Whilst the pasta is boiling beat the lemon juice and zest with the olive oil, then stir in the Parmesan. Season with salt and black pepper then taste and add more lemon juice if needed. Add the sauce to the spaghetti and mix thoroughly. Scatter the chopped basil on top and serve.