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Pasta with Lemon and Cream Sauce

Ingredients

  • 1.5 Tbs butter
  • 2 tsp grated lemon zest about 2 lemons' worth
  • 1/2 cup dry white wine
  • 3 Tbs lemon juice about 1 lemon's worth
  • 1 tsp kosher salt
  • 1/2 cup cream
  • 1/2 pound pasta, something like linguine
  • 1/2 cup grated Parmesan
  • olive oil to dress

Instructions

  • Start bringing a large pot of salted water to boil to cook the pasta in.
  • In a large skillet, melt the butter and stir in the lemon zest, cooking a minute until sizzlings. Add the white wine, lemon juice and salt, stirring. Bring to a simmer, cover, and cook a few minutes.
  • Uncover the pan and slowly pour in the cream, whisking it into the sauce. Cook 2-3 minute, stirring, until it's a consistency you like.
  • Turn the heat down to low on the sauce and start cooking your pasta.
  • When it's just done, lift the pasta out of the water with tongs and place into the simmering sauce. (Bring back to a simmer if it's stopped.) Toss the pasta until it's coated. Add some of the pasta water if needed.
  • Turn off the heat, stir in the Parmesan cheese and add a drizzle of olive oil.
  • Serve more cheese and oil at the table if you'd like.