Pasta al limone – Lemon pasta

Lemon pasta with butter, cream, garlic, and parmesan, finished into a glossy sauce while the pasta cooks.

• 25 g butter
• 1 grated garlic clove
• 2 dl whipping cream
• 2 tbsp finely grated lemon peel (+ possibly extra for serving)
• 1 tbsp freshly squeezed lemon juice
• Salt
• 400 g pasta (preferably linguine)
• 1 dl grated Granarolo Quattrocento or parmesan
• Black pepper

Method

1. 1
   Brown the butter in a frying pan.
2. 2
   Add the garlic and fry for a minute.
3. 3
   Pour in the cream, lemon zest and juice and bring to a boil.
4. 4
   Season to taste with salt.
5. 5
   Cook the pasta al dente.
6. 6
   Pour off the water but save about 1 dl of the pasta water (for 4 portions).
7. 7
   Stir the pasta, pasta water and half of the parmesan into the sauce and stir to a creamy pasta over medium heat.
8. 8
   Add and top with the rest of the Parmesan, black pepper and preferably extra lemon zest.