Lemon Water Spaghetti - Untested

https://www.the-pasta-project.com/lemon-water-spaghetti-pasta-recipe/#recipe

1lb spaghetti or linguine

6 lemons (plus one small flat teaspoon lemon zest) preferable organic and unwaxed

7 oz provolone del Monaco or other types of provolone dolce or Parmigiano Reggiano

2 handful fresh basil leaves

4.5 cups water

(1/4 cup) 6-8 tbsp extra virgin olive oil

salt to taste

black pepper to taste

lemon leaves optional

1. Wash the lemons, cut them into quarters, and remove the pulp. Place the lemon peels in a bowl with 4 cups of hot water heated to about 75/80°C. Cover and leave to infuse overnight.
2. Strain the lemon-infused water into a small pot and bring to a boil.
3. In a deep sauté pan over medium heat, add a large ladleful of lemon-infused water, 1/4 cup of olive oil, and a pinch of salt. Bring to a boil.
4. Add the spaghetti to the pan, stirring continuously. Gradually add more lemon-infused water as needed to cook the pasta and prevent it from drying out. Keep the heat at medium and stir frequently to ensure even cooking until the pasta is al dente.
5. Once the pasta is cooked, remove from heat. Stir in a teaspoon of lemon zest from another lemon), grated cheese, and 1-2 tablespoons of olive oil.
6. Add the chopped basil and stir again.
7. Serve immediately with a little more basil, ground black pepper and grated provolone or Parmigiano Reggiano.