Ingredients
Equipment
Method
- In a large skillet over medium heat, add the butter, fresh lemon juice, and lemon zest. Stir occasionally while allowing the butter to melt completely and the mixture to simmer gently for about 20 seconds to release the lemon aromas.
- Pour in the heavy cream along with black pepper and salt to taste. Stir thoroughly to combine all ingredients evenly.
- Lower the heat to medium-low and bring the cream mixture to a gentle simmer. Let it cook, stirring often, until it reduces and thickens by about one-quarter, which should take approximately 8 to 10 minutes.
- While the cream sauce is reducing, bring a large pot of salted water to a boil and cook the fettuccine or spaghetti according to package instructions until al dente. Drain the pasta once it is cooked.
- Stir the grated Parmigiano-Reggiano cheese into the cream sauce over low heat until melted and smooth. Then, add the drained pasta directly into the skillet and toss gently using tongs to ensure each strand is thoroughly coated with the sauce.
- Plate the lemon pasta immediately. Garnish with additional black pepper, extra grated Parmigiano-Reggiano, and a light sprinkle of lemon zest to enhance flavor and presentation.
Notes
Use freshly grated Parmigiano-Reggiano cheese for the best texture and flavor. The sauce should be gently simmered and not boiled vigorously to prevent cream from curdling. Taste the sauce before combining with pasta and adjust salt and pepper as desired. For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich. Serve immediately as the sauce thickens upon standing.