Method:

Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.

Prepare the lemon sauce: While the pasta cooks, zest the lemons and then juice them, making sure to strain out the seeds. In a large skillet, melt the butter over medium heat. Once melted, add the lemon zest and juice. Stir and cook for about 1-2 minutes, allowing the lemon flavors to infuse into the butter.

Combine the pasta with the sauce: Once the pasta is cooked, reserve a cup of pasta water and then drain the pasta. Add the pasta directly to the skillet with the lemon butter sauce. Toss everything together, adding the Parmesan cheese, salt, and pepper to taste. If the sauce feels too thick, add a little of the reserved pasta water to achieve your desired consistency.

Serve: Plate the pasta, garnishing with fresh basil leaves for a touch of color and extra freshness. Serve immediately.

Variations & Substitutions:

Vegan option: Swap the butter for olive oil and omit the cheese or use a plant-based alternative.

Add protein: Consider adding grilled chicken or shrimp for a heartier meal.

Lemon intensity: If you prefer a less tangy dish, reduce the amount of lemon zest and juice. You can also balance the acidity with a bit more butter.

Tips:

Make sure to zest only the yellow part of the lemon. Avoid the white pith, as it can be bitter.

The pasta water is key to making a smooth, silky sauce. Don’t forget to reserve some before draining the pasta!