This is a fabulous recipe where the spaghetti pasta is cooked like risotto, hence "risottata". It is a great way to cook the pasta, where you coax the silky starches out of the pasta by cooking it slowly with the aromatic lemon broth, and finishing it with cheese. The inspiration for this recipe is from a great Italian chef, Peppe Guida of Antica Osteria Nonna Rosa on the Amalfi coast.
4 organic lemons, washed
1 quart of spring water
200 grams Artisan Dried Spaghetti
Organic Lemon stock
Preserved Lemons, diced
Medium aged Provolone (180 days/Not sliced Deli Provolone!) or Caciocavallo Cheese grated to taste
Basil, mint, tarragon, or any blend of these herbs for garnish