- 1 Meyer Lemon
- 12 oz of Fettuccine, Linguine, Tagliatelle or Pappardelle
- ¾ cup of heavy cream, optional if this addition is too rich for your taste
- 6 tablespoons of unsalted butter
- 3 oz. of freshly grated Parmigiano Reggiano
- Kosher salt and freshly ground black pepper
- Access to stove
- 2 large Heavy Bottomed Pots
- Liquid measuring cup
- Cheese grater or microplane
- Cutting board
- Chefs knife
- Kitchen towels
- Pasta bowl
MethodIn one pot, fill with water and bring to a roaring boil. Heavily salt the water and drop pasta. Stir occasionally.
In the second pot, zest one lemon. Cut the lemon in half and add approximately 2 tablespoons of lemon juice. Add cream, whisking often, until the liquid is just beginning to simmer; about 2 minutes. Reduce heat to medium low and whisk in butter, 1 tablespoon at a time. Once all the butter is melted and the liquid is creamy and emulsified, remove from heat.
Once the pasta reaches the state of “al dente”, ladle out 1 ½ cups of pasta cooking liquid. Add ¾ cup of pasta cooking liquid to the cream sauce and return to medium heat. Using tongs, transfer the al dente pasta to the pot with the sauce - it’s OK if a little water comes along with it! Cook, tossing often. Little by little add cheese until it’s completely incorporated into the sauce. If the sauce is too thick, add a bit more of the pasta cooking liquid. Taste and add additional season if desired. Top with more zesting of lemon.