Simple and easy to make spaghetti with a creamy velvety lemony, cream and butter sauce, served with freshly chopped parsley, ground pepper and parmesan cheese. The strong lemon flavour is uplifting and the rich creaminess of the sauce makes this recipe not just delicious but amazingly comforting.
Simple and easy to make spaghetti with a creamy velvety lemony, cream and butter sauce, served with freshly chopped parsley, ground pepper and parmesan cheese. The strong lemon flavour is uplifting and the rich creaminess of the sauce makes this recipe not just delicious but amazingly comforting.
Yields4 Servings Prep Time5 minsCook Time10 minsTotal Time15 mins
380 g spagetti 1 cup heavy cream 1 small organic lemon 2 tbsp unsalted butter freshly chopped parsley sea salt grated parmesan cheese to serve
11. Bring a of salted water to a boil and cook the spaghetti as per packets instructions.
2. Use a grater to grate the lemon skin and place the zest in a small pot along with the cup of cream over medium heat.
3. Add the unsalted butter to the pot bit by bit until dissolved stirring continuously for a further 2-3 minutes. Remove from the heat and squeeze in the juice from the lemon and combine.
3. Drain the spaghetti and pour the lemon sauce over the spaghetti then toss together. Sprinkle over a good amount of freshly ground pepper, fresh parsley and salt. Serve with some grated parmesan cheese.
1. Bring a of salted water to a boil and cook the spaghetti as per packets instructions.
2. Use a grater to grate the lemon skin and place the zest in a small pot along with the cup of cream over medium heat.
3. Add the unsalted butter to the pot bit by bit until dissolved stirring continuously for a further 2-3 minutes. Remove from the heat and squeeze in the juice from the lemon and combine.
3. Drain the spaghetti and pour the lemon sauce over the spaghetti then toss together. Sprinkle over a good amount of freshly ground pepper, fresh parsley and salt. Serve with some grated parmesan cheese.
Ingredients
Directions
1. Bring a of salted water to a boil and cook the spaghetti as per packets instructions.
2. Use a grater to grate the lemon skin and place the zest in a small pot along with the cup of cream over medium heat.
3. Add the unsalted butter to the pot bit by bit until dissolved stirring continuously for a further 2-3 minutes. Remove from the heat and squeeze in the juice from the lemon and combine.
3. Drain the spaghetti and pour the lemon sauce over the spaghetti then toss together. Sprinkle over a good amount of freshly ground pepper, fresh parsley and salt. Serve with some grated parmesan cheese.