Boil the spaghetti in a pot of salted water until cooked. Drain the spaghetti, saving one cup of the cooking liquid.
In a separate bowl, whisk together the olive oil with the lemon juice, lemon zest, Parmesan cheese, salt, pepper
Add the cooked spaghetti to the bowl, and toss it to combine.
Slowly add the reserved cooking liquid in batches as you toss until the lemon sauce coats the spaghetti.
Serve with more cheese and black pepper!
*Note:
If you don't get the gandharaj lime where you stay, substitute any local lemon that has a skin thick enough to zest. The flavour won't be the same, but still tastes good, I promise!
Recipe by Sprig & Vine at http://sprigandvine.in/gandharaj-lime-pasta/