Spaghetti Al Limone

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

¼ cup (55g) extra-virgin olive oil

Finely grated zest of 1 lemon, plus 2 tablespoons juice

1 cup (250g) heavy cream

Fine salt

1 pound (454g) spaghetti or spaghettini

½ cup (50g) freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling

Freshly ground black pepper

1 tablespoon minced fresh flat-leaf parsley

1 tablespoon minced fresh basil

Directions at italymagazine.com

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