1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan cheese
½ cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water until al dente (tender but still firm to the bite), stirring occasionally, about 7 to 8 minutes. While pasta is cooking, whisk together the olive oil, Parmesan cheese, and lemon juice in a large bowl to blend.

Drain the spaghetti, reserving 1 cup of the pasta cooking water. Toss the spaghetti with the lemon sauce, and some of the reserved pasta water, adding ¼ cup at a time as needed to moisten. Season with salt and pepper to taste. Garnish with lemon zest and chopped basil.