This little number is roughly stolen from Jamie Oliver but I’m going to change it round a little, not that I don’t like his version but I just love garlic, which his didn’t have, simple as that, soz Jamie.
NB: If you’re making both the pasta and dessert, start with the meringues, they take the longest.
5 tablespoons of olive oil
3 small egg yolks (separated, keep the whites in a separate bowl)
2 bunches of basil (the kind of bunch you buy in plastic at the shops with about 6 good stalks) Pound 1 bunch in the pestle and mortar and keep one to chop up, both minus the stalks because they taste like grass, which unless you’re a cow, is yuk.
½ a lemon zest and juice of
150g grated parmesan (the smallest size grate. The one that if the bag popped it would look like cheesy snow)
1 small clove of garlic, grated finely (again on the zesty smallest grate)
1 teaspoon of salt
1 teaspoon of pepper
5 tablespoons of the pasta water (literally the water you used to boil your pasta in)
In a big serving dish (one that will hold all the pasta) put all of the ingredients except the second bunch of basil that you’re chopping… ie. Only add the one you’ve bashed to within an inch of its life to a pulp in the pestle and mortar.
Stir said ingredients.
You’re done. No seriously, that’s it. While the pasta is cooking you can place the serving dish (if it fits) on top of the pot for a couple of minutes just to warm everything. Be careful not to leave it there too long because remember there are eggs in the sauce, you don’t wan tto them to start to cook. When the pasta is cooked to your liking simple spoon it all in with the 5 tablespoons of pasta water and give a good stir to coat the pasta. As the pasta is coated it will continue to soak up some of the goodness so don’t be too afraid of adding that water.