Directions
- 1Melt butter and olive oil in a large skillet.
- 2Sauté garlic until fragrant and foaming.
- 3Add dry spaghetti and pour in the chicken broth.
- 4Simmer uncovered, stirring often, as the pasta absorbs the liquid and releases its starch.
- 5Once the liquid has reduced, stir in the heavy cream and all seasonings.
- 6Gradually whisk in the Parmesan cheese and lemon zest until the sauce is thick and glossy.
- 7Continue to toss over medium heat until the sauce is perfectly emulsified and "hugs" the noodles.
- 8Lift with a fork and serve immediately while velvety!
Ingredients
- 0.5 lb Spaghetti (dry)
- 2 cups Chicken broth
- 0.75 cup Heavy cream
- 0.5 cup Freshly grated Parmesan
- 1 Lemon (zested and juiced)
- 3 tbsp Butter
- 1 tbsp Olive oil
- 3 -4 cloves Garlic (whole)
- Coarse black pepper
- dried herbs
- sea salt
Equipment
large skilletfork
Tips
- Simmer spaghetti uncovered, stirring often, as the pasta absorbs the liquid and releases its starch.
- Continue to toss over medium heat until the sauce is perfectly emulsified and "hugs" the noodles.
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