Creamy Lemon Pasta
- 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
- 50 g parmesan finely grated
- 3 tablespoon lemon juice
- Zest of a lemon
- Extra parmesan to serve
- 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!
- Heat the olive oil over medium heat in a fry pan large enough to hold all the pasta at the end.
- Add the garlic and let it sizzle gently for a minute, don't allow the garlic to brown.
- Turn the heat down slightly and add the cream, bring to a very gentle simmer for a minute or so.
- 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.
- Add the salt and pepper and let it gently bubble for a minute or two until it thickens slightly.
- Add the lemon juice, mix in really quickly (a whisk is great for this) then add the cooked pasta straight in.
- 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.
- Serve and top with grated parmesan and the lemon zest. A good crack of black pepper never goes astray on top too!
