Paste In Lemon Sauce
1 pound spaghetti
4 garlic cloves, minced
4 tablespoons butter
Lemon juice from 4-5 lemons, freshly squeezed
½ cup heavy cream
3 cups parmesan cheese, finely grated
lemon zest, for garnish
kosher salt and freshly grated black pepper, to taste
Bring a large pot of salted water to a boil. Begin cooking your pasta while you make the sauce.
Heat a large sauté pan over medium-low heat while the pasta cooks, but keep an eye on it. Add the garlic and butter until it becomes fragrant. Add the lemon juice and warm through. Add the heavy cream and allow it to reduce down about ¼ of the way, season with salt and pepper. Add about 2-4 ounces of the starchy pasta water to the sauce and keep reducing until its nice and emulsified, it should just coat the back of a spoon and taste delicious.
Once the pasta is just cooked, meaning “al dente”, remove the pasta from the water and add to the pan with sauce. Allow the pasta to absorb the sauce as it heats. Shut off the heat and add the cheese.
Season with salt and pepper. Before serving, grate a little fresh lemon zest over the pasta.
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