500gr of spaghetti
1 spoonful of Organic lemon zest
Le Corti dei Farfensi EVOO
Pour 2 spoonfuls of olive oil in a tureen, stir in a pinch of nutmeg, a spoonful of lemon zest, and a bit of parmigiano. Mix well until smooth and ingredients have dissolved.
At the same time, cook the spaghetti in salted water until "al dente." Before draining, reserve a small cup of the cooking water. Drain the spaghetti and pour into the tureen.
Stir vigorously, adding a spoon or two of the pasta water to both loosen and tie the pasta together. Add a final grate of parmigiano, and serve.