United States
Cooking time - 20 mins
Serves - 4
Difficulty - easy peasy
Ingredients
- 1 lemon
- 340g/12oz spaghetti
- 175g/ ¾ cup heavy cream
- 6 tbsp unsalted butter
- 100g/ ¾ cup finely grated Parmesan
- Ground black pepper, to taste
- Salt, to taste
- In boiling water, add some salt and spaghetti. Cook the pasta until al dente then set aside. Be sure to keep some pasta water for later.
- Using a vegetable peeler, remove two strips of lemon zest. Thinly slice each strip into strands and reserve for serving. Grate the remainder of the zest from the lemon and squeeze out the juice.
- Combine the zest and heavy cream into your Whatever Pan. Add the unsalted butter and pasta water then mix. Simmer till combined.
- Gently fold the spaghetti into the sauce. Sprinkle on your parmesan along with the lemon juice. Toss all together until the pasta is evenly coated.
- Sprinkle the desired amount of black pepper and top the dish with the lemon strips. Enjoy!
