Spaghetti al Limone

Ingredients

• •1 whole lemon
• •12 oz spaghetti
• •1 to taste Kosher salt
• •¾ cup heavy cream
• •6 Tbsp unsalted butter
• •3 oz Parmesan
• •1 to taste black pepper

Cooking Instructions

1. 1.

   Using a vegetable peeler, remove two (2"-long) strips of lemon zest. Thinly slice each strip lengthwise into strands; set aside for serving. Finely grate remaining zest into a large Dutch oven or other heavy pot. Cut lemon in half and squeeze juice into a small bowl to yield 2 Tbsp.; set aside.

   5 min

2. 2.

   Add cream to pot and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy. Remove from heat; cover to keep warm.

   8 min

3. 3.

   Meanwhile, cook pasta in another large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.

   10 min

4. 4.

   Scoop out 3/4 cup pasta cooking liquid and add to cream sauce. Return sauce to medium heat. Using tongs, transfer pasta to sauce and cook, tossing often and adding Parmesan a little at a time, until sauce is creamy, about 3 minutes. If sauce looks tight, add 1-2 Tbsp. more pasta cooking liquid. (Cream sauces tighten as they cool, so lean on the saucy side.) Stir in reserved lemon juice; season with salt.

   5 min

5. 5.

   Divide pasta among bowls. Season with pepper and top with reserved lemon zest strands.

   2 min