INGREDIENTS
Pasta Of Your Choice, 200g Dried Or 300g Fresh
1 Tablespoon Olive Oil
3 Garlic Cloves, Minced
1 Cup Cream
½ Teaspoon Black Pepper
¼ – ½ Teaspoon Salt
50g Parmesan, Finely Grated
3 Tablespoon Lemon Juice
Zest Of A Lemon
Extra Parmesan To Serve
METHOD
1 Cook your pasta in a pot of heavily salted water. Reserve a cup of pasta water before draining, you might not need it but it’s just good practice!
2 Heat the olive oil over medium heat in a fry pan large enough to hold all the pasta at the end.
3 Add the garlic and let it sizzle gently for a minute, don’t allow the garlic to brown.
4 Turn the heat down slightly and add the cream, bring to a very gentle simmer for a minute or so.
5 Add the parmesan in a few lots, whisking in between so it melts evenly into the cream before adding the next lot. You only want a VERY gentle simmer the whole time.
6 Add the salt and pepper and let it gently bubble for a minute or two until it thickens slightly.
7 Add the lemon juice, mix in really quickly (a whisk is great for this) then add the cooked pasta straight in.
8 Let the pasta bubble away gently in the sauce for a minute and add a splash of pasta water if you need to loosen. Check to see if it needs any extra seasoning.
9 Serve and top with grated parmesan and the lemon zest. A good crack of black pepper never goes astray on top too!
NOTES
1 I always let my pasta bubble away in a sauce for a minute or two. It helps to thicken the sauce and gives the pasta a chance to take on some flavour. I always undercook my pasta ever so slightly for this reason.
2 You might not need to add any pasta water but it’s a good idea to reserve some in case it is too thick.
3 Creamy sauces will thicken off the heat so go for a slightly more saucy consistency in the pan so that once you serve it isn’t too dry.
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