Ingredients:

  • 1 pound (454g) spaghetti
  • 4 tablespoons (57g) unsalted butter
  • 2 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • ½ cup (120ml) freshly squeezed lemon juice
  • Zest of 2 lemons
  • ½ cup (50g) grated Parmesan cheese
  • ¼ cup (25g) chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • Pasta water, reserved from cooking the pasta

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds - don't burn it!).
  3. Add heavy cream to the skillet and bring to a simmer. Reduce heat to low.
  4. Stir in lemon juice and lemon zest. Add parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth.
  5. Add the cooked pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
  6. Season with salt and pepper to taste. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.