Cook Time 20 minutes
Serves 2
Ingredients
250g fresh fettuccine, cooked and drained; reserve some pasta water
Juice and zest of 1 lemon
50g Parmesan, finely grated, plus extra to serve
Freshly cracked black pepper and salt, to taste
4 basil leaves, torn
Method
Bring a large pot of salted water to the boil and cook the fresh fettuccine for 2–3 minutes.
While the pasta cooks, place the lemon, Parmesan, salt, pepper, and basil in a bowl. Place on top of the water to gently melt the Parmesan into the lemon.
Using tongs, add the cooked pasta to the bowl with ¼ cup pasta water. Toss continuously until it melts into a silky sauce. Add more pasta water if needed to loosen.
Serve immediately with extra Parmesan.
