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Yields:
4 serving(s)
Cook Time:
5 mins
Total Time:
20 mins
Cal/Serv:
672
This is a rich, creamy pasta dish that’s sure to satisfy everyone, given its 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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Ingredients
Kosher salt
- 12 oz.
spaghetti
- 1
lemon
- 1/2 cup
heavy cream
- 4 Tbsp.
unsalted butter
- 1 cup
finely grated Parmesan
Freshly ground black pepper
Directions
- Step 1In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain, reserving 1 cup pasta water.
- Step 2Meanwhile, using a vegetable peeler, slice off 1 to 2 strips lemon peel (with as little pith as possible). Cut peel(s) into thin strips; set aside for serving. Zest remaining lemon into a large saucepan. Into a small bowl, juice lemon.
- Step 3Add cream and butter saucepan. Bring to a low simmer over low heat and cook, stirring occasionally, until zest infuses mixture, about 5 minutes.
- Step 4Using tongs, transfer pasta to saucepan and toss to coat. Add Parmesan and continue to toss until melted and creamy. Ladle up to 1 cup of reserved pasta water and toss until sauce is glossy and smooth.
- Step 5Drizzle lemon juice over pasta; season with pepper. Top with reserved lemon strips.
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