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Ingredients
For 4 Person(s)
For the Pasta:
- 1 pound Spaghetti
- 2 tablespoons Butter
- 2 tablespoons Extra virgin olive oil
- Zest of 4 lemons
- Juice of 4 lemons
- 2 cups Heavy cream
- Salt, to taste
- 1 cup Grated Parmigiano Reggiano
- Fresh basil leaves
- Pasta water, as needed
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Directions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve some pasta water before draining.
- Meanwhile, heat the butter and olive oil in a large skillet over medium heat. Add the lemon zest and lemon juice and cook for about 1 minute. Pour in the heavy cream and season with salt to taste. Bring to a gentle simmer.
- Add the cooked spaghetti and basil leaves directly to the skillet and toss until well coated.
- Turn off the heat. Add the Parmigiano Reggiano and a splash of pasta water. Toss vigorously until creamy.
- Serve immediately.
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