Yes, this is rich but also delicious. Serve in small portions and enjoy!
Serves: 4
INGREDIENTS
150 grams spaghetti or other long pasta
1 cup cream
finely grated zest 2 lemons
90 grams butter, diced
sea salt and ground pepper
1 clove garlic, crushed
½ cup freshly grated parmesan, plus extra for garnish
METHOD
Cook the pasta in plenty of boiling salted water until al dente.
While the pasta is cooking, put the cream and zest in a medium saucepan, bring to a simmer and cook for 2 minutes. Reduce the heat and gradually whisk in the butter a few pieces at a time until melted and the sauce is thick and creamy. Season generously with salt and pepper then set aside off the heat. Just before the pasta is al dente, take out ½ cup of the cooking water. Add ¼ cup of the water to the cream sauce, whisking to combine, then add the garlic.
Drain the pasta, place back in the saucepan then pour over the cream sauce. Add the parmesan and toss so all the pasta is coated. Add a little more hot cooking water to loosen the sauce if needed.
Transfer to a large warm bowl and top with extra parmesan, a grind of pepper and extra lemon zest if desired.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.