Servings: 4

2/3 cup olive oil ⅔ cup olive oil
2/3 cup freshly grated Parmesan cheese ⅔ cup freshly grated Parmesan cheese
1/2 cup fresh lemon juice (2 lemons) ½ cup fresh lemon juice (2 lemons)
3/4 teaspoon salt, plus more to taste ¾ teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper ½ teaspoon freshly ground black pepper
1 pound dried spaghetti 1 pound dried spaghetti
1/3 cup chopped fresh basil ⅓ cup chopped fresh basil
1 Tablespoon grated lemon zest (from 2 lemons) 1 Tablespoon grated lemon zest (from 2 lemons)

In large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt and 1/2 teaspoon of pepper to blend. Set aside.  In large bowl, whisk the oil, Parmesan cheese, lemon juice, ¾ teaspoon of salt and ½ teaspoon of pepper to blend. Set aside.
Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.  Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest.  Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest.
Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season pasta with more salt and pepper to taste.  Toss the pasta with enough reserved cooking liquid, ¼ cup at a time, to moisten. Season pasta with more salt and pepper to taste.