Ingredients:

  • 1 lb (454g) Linguine, Spaghetti, or Fettuccine
  • 1 tbsp (15g) Sea salt (for pasta water)
  • 2 tbsp (28g) Unsalted butter
  • 3 cloves Garlic, minced (approx. 1 tbsp)
  • 2 large Organic lemons (zested and juiced; approx. 1/4 cup juice)
  • 1 cup (240ml) Heavy whipping cream (36% fat)
  • 1/2 cup (45g) Freshly grated Parmesan cheese
  • 1/2 tsp Freshly cracked black pepper
  • 1/4 tsp Red pepper flakes
  • 1/2 cup (120ml) Reserved starchy pasta water
  • 2 tbsp Fresh parsley, finely chopped
  • 1 tsp Extra lemon zest (for garnish)

Instructions:

  1. Bring a large pot of water to a rolling boil and add sea salt. Cook the pasta for 1 minute less than the package instructions for 'al dente' texture. Reserve 1 cup of starchy pasta water before draining.
  2. While the pasta boils, melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and lemon zest, sautéing for 1–2 minutes until fragrant.
  3. Pour in the heavy cream and red pepper flakes. Bring to a gentle simmer and reduce for 3–4 minutes until the sauce slightly thickens.
  4. Slowly whisk in the freshly grated Parmesan cheese until melted and smooth. Gradually whisk in 1/4 cup of the reserved pasta water to emulsify the sauce.
  5. Add the cooked pasta to the skillet and toss vigorously with tongs. Pour in the fresh lemon juice last to maintain its bright acidity.
  6. Adjust the sauce consistency with additional pasta water if needed. The pasta should be glossy and well-coated.
  7. Season with cracked black pepper and garnish with chopped fresh parsley and extra lemon zest before serving.