Bring a large pot with 2 tablespoons of salted water to boil. Add pasta and cook according to package directions stirring to prevent the strands from sticking.
As pasta is cooking, zest lemons into a large serving bowl. Add the juice of the 2 lemons and grate the Parmesan cheese over the zest and juice. Add the olive oil, salt (½ teaspoon/2ml) and freshly ground black pepper. Mix with a whisk or spoon and combine until smooth. Drain the pasta reserving ½ cup (120ml) of pasta water. Add the hot pasta into the lemon-parmesan mixture and toss with tongs until pasta is evenly coated. Add spoonfuls of the reserved pasta water if the sauce is too thick. Continue to toss until all the pasta noodles are evenly coated with sauce.
Serve pasta in individual bowls. Add freshly ground black pepper, fresh basil leaves, grated Parmigiano-Reggiano, and a drizzle of olive oil before serving.
Bring a large pot with 2 tablespoons of salted water to boil. Add pasta and cook according to package directions stirring to prevent the strands from sticking.
As pasta is cooking, zest lemons into a large serving bowl. Add the juice of the 2 lemons and grate the Parmesan cheese over the zest and juice. Add the olive oil, salt (½ teaspoon/2ml) and freshly ground black pepper. Mix with a whisk or spoon and combine until smooth. Drain the pasta reserving ½ cup (120ml) of pasta water. Add the hot pasta into the lemon-parmesan mixture and toss with tongs until pasta is evenly coated. Add spoonfuls of the reserved pasta water if the sauce is too thick. Continue to toss until all the pasta noodles are evenly coated with sauce.
Serve pasta in individual bowls. Add freshly ground black pepper, fresh basil leaves, grated Parmigiano-Reggiano, and a drizzle of olive oil before serving.
