The Pasta Queen's Pasta al Limone
- 1 lb dry spaghetti
- 2 tablespoons olive oil
- 1 clove garlic, finely minced
- 2 oz butter (1/2 stick)
- juice and thinly sliced zest of 1 lemon
- salt to taste
- 1 cup heavy cream
- Parmesan (optional)
- finely chopped parsley
Fill a large pot with water, bring to a boil, add some salt and the pasta and cook stirring occasionally, until al dente - about 7- 8 minutes, or according to your package instructions. When done, drain the pasta and reserve 1 cup of pasta water for the sauce.
Meanwhile in a large pan, over medium heat, warm the olive oil, add the garlic and cook until just fragrant, about 30 seconds - 1 minute. Do not let the garlic brown!
Add the butter to the pan and let it melt, then stir in the lemon juice and zest (reserve some zest for garnish), then slowly pour in the heavy cream and mix well. Simmer for a few minutes, then turn off the heat. Add salt as needed.
Swirl the pasta into the sauce, adding a bit of pasta water if needed. Add some grated Parmesan (optional) and transfer to a plate. Garnish with reserved lemon zest and parsley and enjoy!
TIP: Add some lemon slices to the plate for a decorative touch!