Lemon Pasta
Ingredients
The pasta
-
12
oz.
spaghetti or other long pasta
-
1
Tbsp.
kosher salt
The sauce
-
¾
cup
heavy cream
-
6
Tbsp.
unsalted butter
-
3
oz.
finely grated Parmesan (about ¾ cup)
-
1
lemon
zest and juice
-
to taste
freshly ground black pepper
Instructions
- Step 1: Zest the lemon and set aside the zest. Squeeze the lemon to yield 2 Tbsp. of juice.
- Step 2: Cook the spaghetti in boiling salted water until very al dente.
- Step 3: In a pot, heat the heavy cream with lemon zest until simmering. Gradually whisk in the butter until emulsified.
- Step 4: Reserve 1½ cups of pasta water, then add ¾ cup to the cream sauce. Transfer the pasta to the sauce and mix in the Parmesan until melted.
- Step 5: Stir in the reserved lemon juice, adjust the consistency with more pasta water if needed, and season with salt and pepper.
- Step 6: Serve the pasta garnished with lemon zest.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
30g
Total carbohydrates
45g
Total protein
15g
Sodium
500mg
Cholesterol
80mg
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