This is a rich, creamy dish that’s sure to satisfy everyone, given it’s perfect balance of acidity and cream – and it can be whipped up as quickly as it takes to boil your pasta.
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Yields:
4 - 5 serving(s)
Cook Time:
5 mins
Total Time:
20 mins
Ingredients
12oz.
dried spaghetti or other thin noodle
Kosher salt
1
lemon
1/2c.
heavy cream
4tbsp.
butter
1c.
parmesan cheese, grated
1c.
reserved pasta water
Freshly ground black pepper
Directions
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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Michelle Doll is the author of Essential Tools, Tips and Techniques for the Home Cook. You may also know her from Throwdown with Bobby Flay, Chowhound and as the host of the Kitchen Gods Podcast or as that lady on the street struggling with too many grocery bags. When she’s not teaching at a Culinary School you can find her testing and writing recipes in Brooklyn, NY
