Spaghetti al Limone
In the dead of winter, after a long day, sometimes you want to come home to something warm and comforting. Spaghetti al Limone ticks all those boxes, plus it takes 20 minutes to make! I like using a long dried pasta such as spaghetti, bucatini, linguine, so the sauce really coats each strand. Also, make sure to use a good parmesan that you will grate at the end. Since there are so few ingredients here, each element really stands out, so it is important to use good ingredients!
3/4 heavy cream
6 Tbs. unsalted, cold butter
3/4 finely grated Parmesan
12 oz. spaghetti or other long pasta
Freshly ground black pepper
Using a microplane, grate the zest of 1 lemon. Juice the lemon, and reserve 2 tablespoons in a small bowl set aside.
Cook pasta in large pot of boiling, salted water.
Meanwhile, in a heavy bottomed dutch oven or pan, heat the cream and lemon zest over medium heat until starts to simmer. Reduce heat and slowly add one tablespoon of butter at a time, whisking constantly. (It must be cold butter, so mixture emulsifies and the sauce doesn’t break.) Turn down to low heat.
Once the pasta is done, add the pasta straight from the pasta water into the cream sauce. (Reserve 1/2 cup of water, if you need to loosen mixture.) Turn heat back up to medium and slowly add the parmesan, using tongs to coat the pasta. Stir in lemon juice. Serve with extra grating of parmesan and black pepper.