Creamy Lemon Pasta
, 15 min, 4 servings
A silky, buttery lemon sauce emulsified with cream and Parmesan, tossed with al dente spaghetti in 15 minutes.
| 1 lemon, finely grated zest (about 1 Tbsp) | Remove lemon zest strips, grate remaining zest, juice lemon | Heat cream with zest, whisk in 1 Tbsp butter | Whisk in remaining 5 Tbsp butter until emulsified | Add pasta liquid to sauce, transfer pasta into pot | Toss, add Parmesan gradually, cook 3 min until creamy | Remove from heat, stir in lemon juice, adjust consistency | Divide among bowls, season with pepper & lemon zest strips |
| 180 ml heavy cream | |||||||
| 15 g unsalted butter (for emulsifying) | |||||||
| 75 g unsalted butter (remaining) | |||||||
| 340 g spaghetti or other long pasta | Cook pasta in salted boiling water until al dente | ||||||
| Kosher salt | |||||||
| 85 g finely grated Parmesan | |||||||
| 2 Tbsp fresh lemon juice (reserved) | |||||||
| Freshly ground black pepper | |||||||
| Lemon zest strips (reserved for garnish) |
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