I got this recipe out of my complimentary issue of Cooks Illustrated and since you can't get their recipes online unless you subscribe, this is a black market recipe. I've made a few slight changes just to avoid a guilty conscience. Ha ha. It's a great variation on hot nakeds.
1 lb pasta
1/4 cup extra virgin olive oil
1 medium shallot, minced (about 3 tablespoons)*
1/4 cup heavy cream
1-2 tsp lemon zest, depending on how lemony you like it
juice of one small lemon (2-3 Tbsp)
1/2 cup grated parmesan cheese + more for serving
ground black pepper
fresh basil, chopped
* If you don't have a shallot, use 2 Tbsp minced onion and 1 Tbsp minced garlic.
1. Boil pasta in a large pot according to package directions until al dente. Reserve 1 1/2 cups of the cooking water and drain pasta and set aside.
2. Return pot to stove. Heat 1 Tbsp oil over medium heat until shimmering. Add shallot and cook until softened, about 2 minutes. Whisk 1 cup of pasta water and cream into the pot; bring to a simmer and cook for 2 minutes. Remove from heat, return pasta and stir until coated. Stir in remaining oil, lemon zest and juice, and cheese.
3. Cover and let pasta stand 5 minutes tossing a couple times and adjusting consistency with remaining pasta water. Stir in fresh basil. Salt and pepper to taste. Serve with a sprinkle of parmesan.
Makes great leftovers too!