Ingredients
12 oz. dried spaghetti or other thin noodle
Kosher salt
1 lemon
1/2 c. heavy cream
4 tbsp. butter
1 c. parmesan cheese, grated
1 c. reserved pasta water
Freshly ground black pepper
Preparation
Step 1Bring a large pot of pasta to a boil. Add 2 tablespoons of salt, and cook until al dente. Reserve 1 cup of pasta water.Step 2Meanwhile, use a vegetable peeler to slice off 1-2 strips of lemon peel (with as little of the pith as possible). Cut the peel(s) into thin strips, and set aside. Zest the rest of the lemon, and add the zest to another large saucepan. In a separate small bowl, juice the lemon.Step 3Add the cream and butter to the pan with the lemon zest. Over low heat, bring to a low simmer, just enough to allow the zest to infuse the mixture. Stir occasionally.Step 4When the pasta is al dente, use tongs to transfer it to the pan with the cream mixture, and gently stir to coat. Add the parmesan, and stir until it starts to look creamy. Ladle in up to 1 cup of the reserved pasta water to loosen the pasta.Step 5Drizzle the reserved lemon juice over the pasta, and serve, topping the pasta with freshly ground pepper and the slices of lemon peel.
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