METHOD

• Using a paring knife or a peeler, gently slice 4 long strips of zest from the lemon. Set aside. 

• Cook the Barilla Spaghetti in another large pot of boiling heavily salted water, stirring occasionally, until al dente.

• Finely grate the rest of the zest and set aside.  

• Cut the lemon in half and squeeze out enough juice to yield 2 tablespoons into a small bowl. Set aside.

• Meanwhile, add cream to non stick pan with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. 

• Whisk in butter 1 tablespoon at a time until melted and sauce is creamy and emulsified. Remove from heat.

• Add in ¾ cup of the pasta cooking liquid to the cream. Using tongs, transfer the spaghetti to the pot with the sauce and toss adding a little bit of parmesan each time until the cheese is melted and the sauce is creamy. This should take about 3 minutes.

• Add in a tablespoon of pasta water at a time to loosen if required. 

• Stir in lemon juice, season with salt to taste.

• To serve, place the pasta into a pasta bowl, top with some freshly ground black pepper and lemon strips.