Ingredients
p
8 oz pasta (fettuccine, linguine, or your choice)
h
1 cup heavy cream
c
2 oz cream cheese, softened
g
¾ cup grated Parmesan cheese (plus more for finishing)
Z
1 Zest of large lemon (plus extra for topping)
f
½ tsp freshly cracked black pepper (plus more to finish)
c
1/2–3/4 cup reserved pasta water
S
Salt, to taste
Directions
1
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water before draining.
S
Salt, to taste
p
8 oz pasta (fettuccine, linguine, or your choice)
c
1/2–3/4 cup reserved pasta water
2
In a large pan over medium-low heat, add heavy cream and cream cheese. Stir until smooth and fully melted.
h
1 cup heavy cream
c
2 oz cream cheese, softened
3
Add lemon zest and black pepper. Let the sauce gently simmer for 2–3 minutes.
Z
1 Zest of large lemon (plus extra for topping)
f
½ tsp freshly cracked black pepper (plus more to finish)
4
Add cooked pasta directly to the sauce. Toss to coat, adding splashes of pasta water until the sauce becomes silky and emulsified.
5
Stir in Parmesan cheese and continue tossing until creamy and glossy. Adjust with more pasta water if needed.
g
¾ cup grated Parmesan cheese (plus more for finishing)
6
Plate and finish with extra lemon zest, black pepper, and more Parmesan.
Z
Zest of large lemon (plus extra for topping)
f
freshly cracked black pepper (plus more to finish)
g
grated Parmesan cheese (plus more for finishing)
