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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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There was great little Italian restaurant in my neighborhood. They used to send out a newsletter with recipes, and this is one of my favorite dishes from this restaurant. This is best served immediately. Cooking times are estimated, as I usually go to the restaurant and order it rather than cooking it myself! Unfortunately, the restaurant closed suddenly, so glad I have this recipe! Ingredients:
1/2 cup butter |
1 tablespoon chopped fresh italian parsley |
1 cup heavy cream |
1/2 teaspoon finely chopped fresh lemon zest |
2 tablespoons lemon juice |
1 cup grated parmigiano-reggiano cheese |
1 lb spaghetti noodles, uncooked |
1 pinch nutmeg |
salt and pepper |
Directions:
1. In a large pot of boiling salted water, begin to cook the spaghetti.
2. While the pasta is cooking, melt the butter in a large saute pan over medium-high heat.
3. When the pasta is al dente, drain, shaking well to remove all water.
4. Add pasta to the melted butter, then add cream, parsley, lemon zest, lemon juice, nutmeg, salt, and pepper.
5. Bring to a boil and allow cream to reduce about two minutes.
6. Add cheese and toss gently to mix.
7. Serve immediately.
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