Madispace

This dish is a classic creamy pasta with fresh citrus flavors. Made under 20 minutes it is the perfect weeknight meal. Pair it with chicken, a side salad and a glass of wine and you’ve already got the perfect evening.

Ingredients

• 1 lemon
• 12 oz spaghetti noodles or any other long pasta
• 3/4 cup heavy cream
• 6 tbsp unsalted butter
• 3/4 cup grated parmesan
• ground black pepper

Instructions

1. Using a potato peeler, peel two long strips from lemon. Then slice each strip lengthwise into thin strands. Set aside for garnish.
2. Grate the remaining lemon zest into a large pot. Then cut the lemon in half and squeeze about 2 tbsp of lemon juice into a small bowl to set aside.
3. Cook the pasta in another pot with heavily salted water until pasta is still firm when bitten into(al dente). Remove from heat. The pasta will finish cooking in the sauce.
4. Add heavy cream to the pot with lemon zest and cook over medium heat, whisking consistently, until it begins to simmer, about 2 minutes.
5. Reduce heat to medium-low and whisk in the 6 tbsp of butter 1 tbsp at a time until melted and the sauce becomes thick and creamy. Remove from heat.
6. Just when the pasta is al dente, take 3/4 cup of pasta water to the sauce and turn back to medium heat. Transfer the pasta to the pot with sauce and cook tossing frequently while adding the parmesan in a little at a time. Remove from heat once the cheese has melted.
7. Stir in remaining lemon juice that you set aside earlier. Season with salt if needed and black ground pepper.
8. Divide pasta in bowls immediately and serve hot. Add your lemon strands as a garnish on top. Enjoy!

Please note: It is really important to salt your pasta water when cooking the pasta as this is what really makes the texture for your noodles and it seasons them from the inside out. You might notice a difference if you choose to skip this step.