Spaghetti with Lemon and Olive Oil (al Limone) | America's Test Kitchen

Ingredients

• Table salt
• 1 pound spaghetti
• 1/4 cup extra virgin olive oil , plus more for serving
• 1 medium shallot , minced (about 3 tablespoons)
• 1/4 cup heavy cream
• 2 teaspoons finely grated zest and 1/4 cup juice from 3 lemons
• 1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
• Ground black pepper
• 2 tablespoons shredded fresh basil leaves