Pasta Cremosa al Limón

Ingredientes

• 8 ounces pappardelle pasta (or your favorite pasta)
• 3 tablespoons unsalted butter
• 2 cloves fresh garlic, minced
• 3 tablespoons freshly squeezed lemon juice (plus more to taste)
• Zest of 1 lemon (plus more for garnish)
• 1 cup heavy cream, plus more to taste (do NOT use milk or half-and-half)
• 1/2 cup freshly grated parmesan (plus garnish)
• Salt and pepper ( to taste)
• Fresh chives, chopped (for garnish)

Preparación

1. 1

   Cook the pappardelle pasta until al dente in a pot of generously salted water, according to instructions. Reserve about 1 cup of pasta water for later. Drain, rinse with cold water (to stop the cooking process) and set aside.

2. 2

   In a large skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant. Then stir in the lemon zest, lemon juice, and heavy cream. Simmer over low heat for about 1 minute or so, stirring until slightly thickened.

3. 3

   Then, add the freshly grated cheese and stir until combined and smooth. Season with salt and pepper to taste.

4. 4

   Add the cooked pasta into the sauce and toss until coated and creamy. Add a splash of the reserved pasta water, plus more as needed, until the consistency is to your liking. The sauce will continue to thicken as it cooks.

5. 5

   At this point, you can add more heavy cream or an extra squeeze of lemon juice to taste. Finish with chopped chives and more lemon zest on top. Serve immediately. Enjoy!