Lemon-Infused Spaghetti with Oil and Provolone

You'll hear the "simple is better" mantra used by chefs all over Italy, and Peppe Guida of Antica Osteria Nonna Rosa in Sorrento is no exception. One of his best known dishes, spaghettini con aqua di limone, takes basic ingredients–pasta, cheese, and lemons–and transforms them into something sublime. The secret: infusing some of the cooking water with lemon peels the night before.