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Otherwise known as Spaghetti with Creamy Lemon Sauce is a rich, yet light pasta dish can be the start of the show, or a luscious side kick. My daughter bought me the Pasta Queen's cookbook for Christmas, and I've been randomly picking recipes to try, this one will now be a staple in my kitchen.
Ingredients:
1 lb spaghetti
3 tbls butter
3 - 4 garlic cloves, minced (I like it garlicky, however, the original recipe calls for 2 cloves)
2 tbls olive oil, or extra virgin olive oil (make it a good one)
3 lemons, zested (set aside 2 tsp for garnish)
1/4 cup freshly squeezed lemon juice
2 cups heavy cream
Fill large pot with water, and bring to boil over high heat. Toss in enough sea salt until your water tastes like the sea.
Meanwhile, in a wide sauté pan, over medium heat melt butter, then add garlic. Cook garlic just until it starts to smell delicious. Before the garlic overcooks, add the olive oil, lemon zest, and lemon juice. Stir all ingredients together and bring to a soft simmer. Pour heavy cream into pan, season with a sprinkle of salt and pepper, and simmer over medium heat.
While your sauce is simmering, add pasta into boiling water and cook until al dente. Once the sauce has reduced and thickened, and the pasta is al dente, add the pasta to the sauce along with 1/2 cup pasta water. Stir sauce and pasta together, allow to simmer until the pasta is done cooking, you might have to add more pasta water to cook the pasta. The sauce should be loose and glide gently over the pasta, almost like a silky robe.
When pasta is done, serve with a sprinkle of fresh lemon zest.