Spaghetti Al Limone

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As seen on Season 2, Episode 6 of 10 Minute Kitchen on Network Ten

Ingredients

• 2 lemons
• 340g Barilla No. 5 Spaghetti
• Salt
• 255g thick cream (¾ cup)
• 100g salted butter
• 200g finely grated parmesan
• Freshly ground black pepper

Method

1. Using a paring knife or a peeler, gently slice 4 long strips of zest from the lemon. Set aside.
2. Cook the Barilla Spaghetti in another large pot of boiling heavily salted water, stirring occasionally, until al dente.
3. Meanwhile, add cream to non stick pan.
4. 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.
5. Whisk in butter 1 tablespoon at a time until melted and sauce is creamy and emulsified.
6. Add lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low.
7. 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.
8. Stir in lemon juice. Add grated parmesan. Season with salt to taste.
9. To serve, place the pasta into a pasta bowl, top with some freshly ground black pepper and lemon strips.