INGREDIENTS

  • 1lb of spaghetti
  • 1 lemon using the zest and 2 tablespoons of the juice
  • 1 cup of heavy whipping cream
  • 6 tablespoons of cold butter (unsalted)
  • 1 1/4 cup of dry white wine
  • 4 oz or 1 cup of parmesan cheese
  • 3/4 cup of reserved pasta water
  • Salt and pepper to taste

Directions

  • 1. Cut two strips of zest from the lemon and cut small julienne cut and set aside (save for garnish).
  • 2. Zest the remaining lemon and save 2 tablespoons of fresh lemon juice.
  • 3. Add dry white wine and lemon zest to dutch oven and reduce to 2 or 3 tablespoons and turn off the burner.
  • 4. Add heavy whipping cream to cold reduced wine and turn burner on to medium. Once you see bubbles, start to add the cold pads of butter. Cut into 1 tablespoon slices one at a time until each one melts whisking constantly for butter and cream emulsion.
  • 5. Add your cooked al dente pasta directly to the butter cream mixture without rinsing the pasta stir to combine.
  • 6. Add the 3/4 cup of reserved pasta water to the pasta and cream and combine the sauce. It will be thin but that is ok because the parmesan cheese will thicken it up.
  • 7. Add the 2 tablespoons of fresh lemon juice with slowly adding the parmesan cheese while you are tossing the pasta so the cheese melts into the pasta sauce and it will thicken up.
  • 8. Garnish with cracked black pepper and julienne lemon slices.

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