• packet of spaghetti or spaghettini
  • bunch of fresh basil
  • 4 lemons
  • salt, black pepper
  • olive oil
  • parmesan cheese


  • First cook the spaghetti. Drain and return to the saucepan with a little of the cooking water.
  • Juice all the lemons and whisk this with around 150ml of the olive oil first and then add the grated parmesan - enough to make the emulsion thick. Now season this.
  • Add this to the pasta in the sauce pan and mix it in well: at the last minute stir in all the chopped basil.