Boil the spaghetti in well-salted water according to package directions.

While it boils, finely grate (with a rasp-style grater) the zest of half your lemon into the large bowl you’ll use to serve your dish. Add the juice of the whole lemon (about 4 tablespoons).

Use the same rasp to grate the parmesan on top. Add olive oil, about 1/2 teaspoon salt (and more to taste), and several grinds of black pepper and combine them with a whisk until very well mixed and as smooth as possible.

When the pasta reaches the ideal texture, scoop out 1 cup of cooking water, set it aside, and drain the rest.

Quickly turn piping hot spaghetti to lemon-parmesan mixture in bowl and use tongs or spoons to toss it until all of the strands are coated. Don’t worry if the mixture seems too thick or sticky — first get the strands as evenly coated as possible.

Add reserved pasta water, a tiny splash (about 1 to 2 tablespoons) at a time, tossing the whole time, only until the spaghetti looks glossy and lightly sauced, but no so much that you “wash” the sauce off the pasta. You might only need a single splash to achieve this.

Add basil leaves and toss to combine, then serve.

If you finish each serving with a little extra olive oil, salt, pepper, and parmesan, you’ll be glad you did.