Ingredients:

  • 1 lb linguine or spaghetti
  • 2 tbsp sea salt
  • 4 cloves garlic, thinly sliced
  • 2 large lemons, zested and juiced (approx. 1/4 cup juice)
  • 1 cup heavy cream
  • 4 tbsp unsalted butter
  • 0.5 cup freshly grated parmesan cheese
  • 0.5 cup fresh parsley, roughly chopped
  • 0.5 tsp red pepper flakes
  • Black pepper to taste

Instructions:

  1. Prepare the aromatics and citrus by thinly slicing 4 garlic cloves, zesting and juicing 2 lemons, and chopping 1/2 cup of fresh parsley.
  2. Bring a large pot of water to a boil with 2 tbsp sea salt. Cook 1 lb of pasta until 2 minutes before al dente. Reserve 1 cup of starchy pasta water before draining the pasta.
  3. In a 12-inch skillet, melt 4 tbsp unsalted butter over medium-low heat. Add the sliced garlic and 0.5 tsp red pepper flakes, poaching gently for 2-3 minutes until the garlic is fragrant and softened but not browned.
  4. Stir in 1 cup heavy cream and the lemon zest. Simmer gently for 3-4 minutes, allowing the sauce to reduce slightly and the lemon oils to infuse the cream.
  5. Add the undercooked pasta to the skillet along with 1/4 cup lemon juice, 0.5 cup grated parmesan, and 0.5 cup of the reserved pasta water.
  6. Toss the pasta vigorously with tongs over medium heat for 2 minutes. The mechanical action combined with the starchy water will emulsify the sauce into a glossy, velvety coating.
  7. Remove from heat, fold in the fresh parsley and cracked black pepper, and serve immediately.