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.
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.
4 servings