Ingredients:
500g spaghetti
2 lemon
120ml virgin olive oil
250g freshly grated parmesan
1 large bundle of fresh basil leaves
Procedure:
Place spaghetti in a large saucepan of salted boiling water.
Stir occasionally to prevent sticking. Cook until al-dente.
Juice 2 lemons in a bowl and add zest of 1 lemon.
Add olive oil and parmesan to the lemon juice and mix with electric mixer.
Drain pasta into a colander and empty lemon mix into warm saucepan.
Return pasta to saucepan and add black pepper for seasoning, stir thoroughly and serve in large warm bowl.
Sprinkle the basil leaves on top.
Recipe Type: Authentic500g spaghetti
2 lemon
120ml virgin olive oil
250g freshly grated parmesan
1 large bundle of fresh basil leaves
Procedure:
Place spaghetti in a large saucepan of salted boiling water.
Stir occasionally to prevent sticking. Cook until al-dente.
Juice 2 lemons in a bowl and add zest of 1 lemon.
Add olive oil and parmesan to the lemon juice and mix with electric mixer.
Drain pasta into a colander and empty lemon mix into warm saucepan.
Return pasta to saucepan and add black pepper for seasoning, stir thoroughly and serve in large warm bowl.
Sprinkle the basil leaves on top.
Recipe Author: Chef Proprietor: Tom Dooley
Restaurant: Aroma, The Craft Village, Donegal Town, Ireland
Source: http://www.tyronegoodfoodcircle.com/html/Recipe_Book.pdf