Directions
- 1Place a large pot of water over a high heat.
- 2Prepare all the ingredients.
- 3Place a large pan over a medium high heat and add olive oil and unsalted butter.
- 4Add garlic and a pinch of salt flakes and fry it for a minute, without browning it too much.
- 5Add thin sliced lemon zest, lemon juice and cook for a minute.
- 6Add thickened cream, season to taste with cracked black pepper and mix well.
- 7Bring this to a light boil, reduce heat to low, simmer and slightly reduce.
- 8Add pasta straight from the pot with water into the sauce.Starch within pasta water will help the sauce stick to the pasta.
- 9Add roughly chopped curley or flat leaf parsley and fold everything together.
- 10Cook for one final minute, remove it from the stove top, serve it and garnish with the lemon zest, parsley and fresh parmesan cheese.
Ingredients
- 400 g spaghetti
- 1 Tbsp olive oil
- 1.5 Tbsp unsalted butter
- 4 garlic cloves, thinly sliced
- 1 whole lemon, zest thinly sliced
- 0.5 lemon, juiced
- 1 Cup thickened cream
- 10 g curley or flat leaf parsley, roughly chopped
- To Taste seasoning
Tips
- This recipe is strong on lemon so adjust it to your taste
- The first time I made it, I put way too much lemon juice in (I used 1 whole lemon) and it ruined the dish. I've now reduced it to half and I think it's the perfect balance.
- If you’re concerned, you can add the zest and cream and squeeze 1 quarter of a lemon into the sauce and adjust that way. Half a lemon works well though, so don’t worry.
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