Salt the pasta water

• Bring about 1 liter of water to a boil.
• Add 10 to 15 g of salt per liter of water.
• Check the seasoning with your little finger: if it tastes like the ocean, it's good to go.

Warm the bowl and build the sauce

• Take a bowl and place it inside the hot water to warm it.
• Add the extra virgin olive oil to the bowl.
• Add the lemon zest.
• Add the grated Parmigiano Reggiano.
• Mix to create a nice creamy texture, almost like a paste, but with olive oil.

Add basil and more Parmigiano

• Take some basil and add it to the mixture.
• Add more Parmigiano Reggiano.

Loosen with cooking water

• Add a little bit of the pasta cooking water to the mixture.
• Stir to combine and loosen the sauce.

Cook the spaghetti

• Cook the spaghetti in the salted boiling water until al dente.

Toss the pasta in the sauce

• Transfer the ready spaghetti into the bowl with the Parmigiano, extra virgin olive oil and lemon sauce.
• Toss well, adding a little more cooking water if needed.
• Finish with a little more lemon zest.

Serve

• Serve immediately, with olive oil and Parmigiano on top.