Start by getting a large pan of water on to boil. This is the foundation for your pasta, so make sure to use plenty of water to prevent sticking. Adding a generous amount of salt once it boils will help season the pasta thoroughly.
While waiting for the water, heat a frying pan over medium-high heat and pour in the olive oil. Once it’s hot, add the basil leaves. Watch them fry for about ten seconds until they turn a vibrant green, then flip them carefully to fry for another 5 to 10 seconds. Remove them and place on a piece of kitchen paper to drain.
Once the water is boiling, add the salt and then the pasta. Stir it well and set a timer according to the package cooking instructions. This ensures your pasta will be perfectly cooked and al dente.
After the pasta is cooked, reserve one cup of the pasta cooking water, then drain the rest. This water is liquid gold—it’ll help emulsify your sauce!
Next, return the frying pan to the heat and add the butter, followed by the extra virgin olive oil. Let them melt together over medium-low heat, creating a luscious sauce base.
While waiting for the butter to melt, zest one of the lemons and juice both of them. This will give you that fresh, zesty flavor that’s so essential to Lemon Pasta.
Whisk the lemon juice and zest into the melted butter and olive oil mixture. This step is crucial—the zest adds a beautiful fragrance, while the juice brings acidity that balances the richness of the butter.
Now, mix in the grated parmesan. Stir it well until it melts into the sauce, creating a creamy texture that clings to the pasta.
Season the sauce with black pepper to taste. This adds depth and a little heat to the dish.
Finally, toss the cooked pasta into the lemon sauce, adding in about a quarter cup of the reserved pasta cooking water. Toss everything together until the pasta is well coated. If it looks dry, add a little more water until you achieve your desired consistency.
Check the seasonings one last time. Serve your Lemon Pasta with a sprinkle of extra parmesan on top and the crispy basil leaves for that delightful crunch. Enjoy!
