Lemon & Parmesan Spaghetti

1. 1 Spaghettipack 450 g ≈ $1.40 90 g
2. 2 Parmesanpack 200 g ≈ $6.00 35 g
3. 3 Olive oil 12 ml
4. 4 Lemon≈ $4.70 per kg 65 g
5. 5 Fresh basilpack 30 g ≈ $2.50 8 g
6. 6 Salt 2 g
7. 7 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook spaghetti¹ in salted boiling water for 8–10 minutes until al dente, reserving ½ cup pasta water.

2. Grated Parmesan² finely.

3. Zest the lemon⁴ and juice it.

4. Mix half the Parmesan², zest, lemon⁴ juice, olive oil, and black pepper.

5. Toss the hot spaghetti¹ with the sauce, adding pasta water as needed for a creamy texture.

6. Serve topped with remaining Parmesan² and torn basil leaves.