In a large bowl, whisk the oil, Parmesan cheese, lemon
juice, 3 ⁄4 teaspoon of salt, and 1⁄2 teaspoon of pepper
to blend. Set the lemon sauce aside. (The sauce can be
made up to 8 hours ahead. Cover and refrigerate. Bring
to room temperature before using.)
Meanwhile, bring a large pot of salted water to a boil.
Add the spaghetti and cook, stirring occasionally, until
tender but still fi rm to the bite, about 8 minutes. Drain,
reserving 1 cup of the cooking liquid. Add the spaghetti
to the lemon sauce, and toss with the basil and lemon
zest. Toss the pasta with enough reserved cooking
liquid, 1⁄4 cup at a time, to moisten. Season the pasta
with more salt and pepper to taste. Transfer to bowls
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