• Bring the water to a boil in a large pot.

  For this recipe, it's important to use less water than usual. Normally, the rule is to use about 1 liter (4 cups) of water for every 100 g (3.5 oz) of pasta. In this case, use about ½ liter (2 cups) of water for every 100 g of pasta. This way, the cooking water will be richer in starch and will help create a creamy pecorino sauce.
• Salt the water lightly. Half a tablespoon of coarse salt is enough, because Pecorino Romano is already very salty.
• While the water is heating, grate the lemon zest. Be careful to grate only the yellow part of the peel, because the white part underneath can taste bitter.
• Finely grate the Pecorino Romano and set it aside.
• Remove the basil leaves from the stems, then wash and dry them very well with paper towels. Chop most of the basil leaves on a cutting board, but keep 5 or 6 leaves whole for the final garnish.
• When the water comes to a boil, add the pasta and cook it until al dente, following the cooking time on the package.
• While the pasta is cooking, place the grated Pecorino Romano and the extra virgin olive oil in a large non-stick pan. Keep the heat very low. The cheese must warm gently, not cook.
• Add about half a ladle of the hot pasta cooking water to the Pecorino Romano and start stirring immediately. The starch in the water will help the cheese turn into a smooth cream.
• After about one minute, turn off the heat and continue stirring. If the cream looks too thick, add a little more cooking water, one spoonful at a time. The sauce should be creamy, soft, and smooth, not dry or sticky.
• When the pasta is al dente, drain it and add it directly to the pan with the pecorino cream.
• Keep the heat off and toss the pasta well until it's evenly coated. Add the chopped basil and lemon zest, then mix again. If necessary, add a little more hot cooking water to loosen the sauce and make it creamy.
• Serve immediately, hot or warm. You can also let the pasta come to room temperature, but in that case it's best to add a small drizzle of extra virgin olive oil before serving.

  If you like, finish each plate with a little extra lemon zest and grated Pecorino Romano.

How to Make Crispy Basil Leaves to Garnish

• If you like, garnish the pasta with a few crispy basil leaves. This step is optional, but it gives the dish a more elegant look and adds a pleasant crunchy touch.

  To make them, choose fresh basil leaves that are not too large. Rinse them gently and dry them very well with paper towels. They must be completely dry before frying.

  Pour a thin layer of vegetable oil into a non-stick pan and heat it over medium heat. When the oil is hot, add a few basil leaves at a time and fry them for about 20 to 30 seconds, just until crisp.

  Remove them with a slotted spoon and place them on paper towels to drain the excess oil. Do not fry them for too long, or they will lose their bright color and delicate flavor.

  Use the crispy basil leaves to decorate the pasta just before serving.