Spaghetti with Lemon and Olive Oil

Ingredients

• Table salt
• 1 pound spaghetti
• ¼ cup extra virgin olive oil , plus more for serving
• 1 medium shallot , minced (about 3 tablespoons)
• ¼ cup heavy cream
• 2 teaspoons finely grated zest and ¼ cup juice from 3 lemons
• 1 ounce finely grated Parmesan cheese (about ½ cup), plus more for serving
• + 2 more ingredients
• • Ground black pepper
  • 2 tablespoons shredded fresh basil leaves

1. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1¾ cups cooking water, drain pasta into colander, and set aside. 2. Heat 1 tablespoon oil in now-empty Dutch oven over medium he...

View full recipe at SpringPad