Lemon Pasta

Cook the 1 pound spaghetti in a large pot of generously salted boiling water (1 tablespoon of salt for every 6 cups of water) until tender but still firm to the bite, stirring occasionally.

Drain, reserving 1/2 cup of the pasta cooking water. Return drained spaghetti to the pot.

Meanwhile, whisk the juice of 3 lemons, ¼ cup olive oil, ½ cup heavy cream, ½ cup Parmesan cheese, and 1/2 teaspoon red pepper flakes in a bowl to combine. Add ¼ cup of the pasta cooking water and whisk to combine.

Add lemon sauce to spaghetti in pot; toss until pasta is evenly coated with sauce. Add remaining cooking liquid, if necessary. Season with salt and pepper, to taste.

Garnish with lemon zest, chopped ½ cup fresh basil (if desired) and parmesan cheese. Serve immediately.