Lemon Cream Pasta

Ingredients

• 2 teaspoons kosher salt
• 8 ounces dried spaghetti or linguine
• 4 tablespoons unsalted butter
• ½ cup heavy cream
• 2 whole fresh lemons
• ¼ teaspoon freshly ground black pepper
• ½ cup fresh parmesan cheese
• 2 tablespoons fresh flat-leaf parsley

Instructions

1. 1

   Fill a large pot with 2 quarts of water and bring to a rolling boil over high heat. Add 2 teaspoons of kosher salt—the water should taste like the sea. Once boiling, add 8 ounces of dried spaghetti or linguine and stir immediately to prevent sticking. Cook according to package directions until just al dente, about 9-11 minutes. You're aiming for pasta that has a slight firmness when you bite it—this is crucial because the pasta will continue cooking slightly in the hot sauce.

2. 2

   While the pasta cooks, prepare the lemon juice. Using a microplane or fine grater, zest both lemons directly into a small bowl—you should have about 1 tablespoon of bright yellow zest. Now cut the lemons in half and squeeze the juice through a fine-mesh strainer into a separate bowl, pressing the pulp to extract every drop. You need about 1/4 to 1/3 cup of fresh lemon juice. Set aside.

3. 3

   In a 12-inch skillet, melt 4 tablespoons of unsalted butter over medium-low heat. Watch carefully—you want it to foam and turn pale golden with a nutty aroma, about 1 minute. Do not let it brown. Pour in 0.5 cup of heavy cream and gently whisk to combine. The sauce should be smooth and warm, about 2 minutes. Keep the heat low so the cream doesn't break or curdle.

4. 4

   Using tongs, transfer the cooked pasta directly from the pot into the butter-cream mixture—reserve about 1 cup of the starchy cooking water in the pot. Toss the pasta gently with the cream for about 30 seconds, then add 3 tablespoons of fresh lemon juice and the lemon zest. The pasta should coat evenly and look glossy. If the sauce seems too thick or dry, add pasta water one tablespoon at a time, tossing gently until it coats the noodles in a silky, flowing sauce—this is the emulsion that makes the dish special.

5. 5

   Season with 0.25 teaspoon of freshly ground black pepper. Taste and add more lemon juice if you want brightness, or a pinch more salt if needed—remember, the pasta water is already salted, so go slowly. Using a microplane or box grater, freshly grate 0.5 cup of parmesan cheese over the pasta. Finely chop 2 tablespoons of fresh flat-leaf parsley. Toss everything together gently until the cheese is incorporated and the sauce clings to every strand.

6. 6

   Divide the pasta between two warm bowls immediately—the sauce will thicken as it sits. Garnish each bowl with a sprinkle of fresh parmesan cheese, a few leaves of parsley, and a crack of black pepper. Serve at once while the pasta is hot and silky.

Tools you’ll need

• large pot
• fine-mesh strainer
• microplane
• small bowl
• 12-inch skillet
• whisk
• tongs
• box grater
• measuring cups and spoons

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