By Mid-May and the city is undeniably alive. The restaurants have their outdoor tables, the sidewalks have people in them, the park near our building has kids and dogs and the specific May light that I think about all winter -- the light that is warm but not hot, the light that has not yet become summer. I took Liam and Nora to the park on Sunday and sat on a bench while Liam ran and Nora walked in circles picking up things from the ground for examination and it felt, for the first time since March 2020, like a normal Sunday afternoon. Not a managed Sunday, not a careful Sunday. A normal one.
Nora at thirteen months is adding words -- "da" reliably for Sean, "ba" for bottle and ball interchangeably which causes some scheduling confusion, a sound that is approximately "up" when she wants to be picked up, and a sound that I believe is "Yam" for Liam which is close enough. She and Liam have had their first actual exchange of words this week -- he said something to her and she responded with a sound and he nodded and they continued doing what they were doing. They are in conversation. The language is not mine yet.
I made asparagus carbonara on Tuesday with the thin asparagus from the market, folded into the pasta at the last minute, the egg-and-cheese richness lightened by the vegetable. It was spring in a bowl. May cooking is its own argument for the season. You can't make carbonara in February the same way. You need the asparagus. You need the May.
That Tuesday carbonara was one of those meals I want to hold onto — proof that the season is doing its job, that the market is delivering, that cooking can feel effortless again. If you don’t have asparagus on hand or want something even simpler to carry that same spirit of light, bright, cheese-forward pasta into your week, this Parmesan Basil Spaghetti is the one I reach for: just a handful of fresh ingredients, nothing fussy, the kind of dish that belongs on a table with the windows open and the May air coming through.
Parmesan Basil Spaghetti
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min | Servings: 4
Ingredients
- 12 oz spaghetti
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/3 cup fresh basil leaves, torn
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt, plus more for pasta water
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup reserved pasta cooking water
Instructions
- Cook the pasta. Bring a large pot of generously salted water to a boil. Cook spaghetti according to package directions until al dente. Before draining, scoop out 1/2 cup of the starchy pasta water and set aside. Drain the pasta.
- Build the sauce. While the pasta cooks, warm the olive oil in a large skillet over medium-low heat. Add the minced garlic and red pepper flakes and cook, stirring frequently, for 1 to 2 minutes until fragrant but not browned.
- Combine. Add the drained spaghetti directly to the skillet. Pour in 1/4 cup of the reserved pasta water and toss to coat. Add the lemon juice, salt, and pepper and toss again, adding more pasta water a splash at a time if needed to loosen the sauce.
- Finish with cheese and basil. Remove the skillet from heat. Add the grated Parmesan and most of the torn basil, tossing quickly so the cheese melts into a light, creamy coating on the noodles.
- Serve. Divide among bowls and top with remaining fresh basil and an extra shower of Parmesan. Serve immediately.
Nutrition (per serving)
Calories: 430 | Protein: 15g | Fat: 13g | Carbs: 64g | Fiber: 3g | Sodium: 380mg