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
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.