Ingredients:

  • 12 ounces (340 g) fettuccine or spaghetti
  • Salt (for pasta water)
  • 2 tablespoons (30 ml) olive oil
  • 3 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • Zest of 1 large lemon
  • ¼ cup (60 ml) freshly squeezed lemon juice
  • Salt and freshly ground black pepper, to taste
  • ½ cup (50 g) grated Parmesan cheese
  • 2 tablespoons (30 g) chopped fresh parsley or basil

Instructions:

  1. Boil salted water in a large pot, add the pasta, and cook until al dente according to package instructions. Reserve 1 cup of pasta water, then drain pasta.
  2. Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant (about 1 minute). Stir in heavy cream, lemon zest, and lemon juice. Simmer gently for 3-5 minutes.
  3. Add cooked pasta to the skillet with the sauce. Toss well to coat; gradually add reserved pasta water for desired consistency.
  4. Stir in grated Parmesan cheese and season with salt and pepper to taste.
  5. Plate the pasta and garnish with chopped parsley or basil.