<p>- 400 g fresh Spaghetti Pasta (or long noodle pasta)</p><p>- 60 g unsalted butter</p><p>- 2 organic lemons</p><p>- 10 g fresh pecorino cheese (soft), grated</p><p>- 10 g aged pecornio cheese (hard), grated</p><p>- fresh basil leaves</p>
<p>Bring a shallow pot of salted water to a boil, the add the pasta. The water should just cover the pasta, so that we concentrate as much starch in the water during cooking as possible.</p><p>In a wide pan, melt the butter until it foams. Grate the zest of two lemons into the butter and turn the heat off for now.</p><p>When the pasta has cooked to al-dente, set aside 1 cup of its cooking water, then drain the rest of the pasta water from the pasta.</p><p>Add the young pecornino to the butter mixture. Turn the heat back on to medium. After this is half-melted, add the pasta and a splash of the pasta water.</p><p>Toss vigorously and add the aged pecornio until well combined. If too thick, add some more of the pasta water.</p><p>Turn the heat off and add the juice of the lemon, then adjust taste with more lemon juice, salt and pepper.</p><p>Served with some ripped basil.</p><p>Option: embellish this dish by adding some fresh, seared scallops.</p>