Lemon Sauce

8 - 9 ounces spaghetti
juice of 3 - 4 Meyer lemons
2/3 cup olive oil
1 1/4 Cup Parmesan Cheese, freshly grated
salt and pepper
2 handfuls fresh basil, leaves torn

Drizzle the olive oil into the lemon juice beating it as you do with a wire whisk. Add the parmesan cheese and beat til creamy. Season with salt & pepper.

Cook the spaghetti according to the instructions on the box. Drain thoroughly and return to saucepan.

Return the pan to the stove. Add the sauce to the spaghetti and stir over low heat until the cheese melts and the sauce gets creamy and absorbed by the spaghetti.Stir in the chopped basil and serve.

Makes 4 to 6 servings.

Notes:

This dish can only be made with Meyer lemon which are much sweeter than regular lemons.