Spaghetti al Limone

Bring a pot of salted water to a boil and cook the spaghetti until al dente, reserving some pasta water.

While the pasta cooks, melt the butter and olive oil together in a large skillet over medium heat.

Add the lemon zest and juice to the skillet, stirring to combine.

Stir in the grated parmesan cheese, allowing it to melt into a smooth sauce; add pasta water as needed to reach a creamy consistency.

Drain the spaghetti and add it to the skillet, tossing to coat evenly with the lemon‑butter sauce.

Season with salt and freshly ground black pepper to taste.

Remove from heat, garnish with the basil leaves, and serve immediately.