Lemon pasta

description:

A very rich, flavorful pasta. It probably needs chicken.

ingredients:

1 lemon
12 oz spaghetti
kosher salt
3/4 cup heavy cream
4 Tbsp salted butter, cut into 4 equal pieces
2 Tbsp unsalted butter, cut into 2 equal pieces
3/4 cup grated parmesan cheese
fresh ground pepper

instructions:

1) Zest the lemon using a microplane, about 1 Tbsp. Squeeze the lemons to yield 1 1/2 Tbsp juice.

2) Cook pasta in a large pot in heavily salted water.

3) Add cream and lemon zest to a dutch oven and cook over medium heat, whisking often, until liquid begins to simmer, about 2 minutes.

4) Whisk in the butter, 1 Tbsp at a time until melted. The sauce should be creamy and emulified. Remove from heat.

5) Just before pasta is al dente, scoop out 1 1/2 cups pasta water. Add 3/4 cup of that water to the cream sauce and return to a medium heat.

6) Using tongs, transfer speghetti to dutch oven.

7) Cook, tossing often and adding parmesan little by little until cheese is melted and sauce is creamy, about 3 minutes. If sauce is too thick, add more pasta water.

8) Stir in reserved lemon juice and season with salt and pepper.

source:

Bon Appetit