A simple traditional lemon pasta that never seems to get tired…

In a bowl mix (for 2 people): fresh juice of 2 lemons, good extra virgin olive oil (1.5 x vol of lemon juice), enough finely grated good Parmesan to give it the consistency of a paste (usually 100-130g)…

Boil (200-250g) spaghetti, drain and return to the hot pan, pour in the lemon mix, with some torn fresh basil leaves if you have them, and stir quickly and vigorously until the Parmesan has melted and the sauce combines to become a cream…

Enjoy