Ingredients 3 Number of Servings
240 g Barilla Spaghettoni pasta
1 tbsp extra-virgin olive oil
1 tsp freshly cracked black pepper
35 g butter
40 g freshly finely grated Parmigiano Reggiano
Sea salt to taste
30 g basil
- Bring a pot of water to boil, add salt and cook pasta as per pack instructions.
Drain the Barilla Spaghettoni pasta and set aside, reserving a cup of pasta water for later.
Heat pan on a medium temperature and add butter, allowing to melt but not burn.
Add the juice of the lemons and stir until combines.
Add cheese and stir until well incorporated.
Add salt and pepper to taste and allow to simmer.
Add the saved pasta water to the mixture and allow to simmer. Add the Barilla Spaghettoni pasta directly to the pan.
Continue to cook until the sauce thickens, remove from the heat, and serve with a drizzle of olive oil, lemon zest and basil.