Bucatini with Lemon and Percorino Sauce

By cacelias

Delicious and super easy pasta recipe. You could also substitute the Percorino for Parmesan if you wish, for a different flavor. You could also add sliced cherry tomatoes, if you wish. I serve this with Grilled Asparagus with Pine nuts.

Recipe from Rose Gray and Ruth Rogers of the River Cafe In London, "The River Cafe Classic Italian Cookbook" (Wall Street Journal: Weekend Edition)

Ingredients

• 2-3 lemons, juiced, (2/3 cup)
• 3/4 pound percorino cheese, grated
• 2 ounces percorino cheese, grated
• 4 T olive oil
• 1 pound bucatini or pici pasta
• 10-15 basil leaves

Details

Servings 4

Preparation

Step 1

Bring a large pot of salted water to a boil. Add pasta to the boiling water. Cook according to package directions.

In a small bowl, stir the 3/4 pound of grated pecorino cheese into the lemon juice, the cheese should melt into the juice. Add 4 tablespoons of olive oil to the mixture, slowly, until combined to make a lumpy sauce.

Drain pasta, reserving a little cooking water. Pour the cheese-lemon sauce into the warm pot and add the drained pasta, 2 tablespoons of the cooking liquid (or more to desired consistency), and toss until pasta strands are well-coated. Stir in the basil leaves. Transfer to a serving dish and stir in the remaining 2 ounces of grated percorino cheese.