Using our Lemon Fused Extra Virgin Olive Oil, lemon zest, and lemon juice, added layers of lemon that perfectly cut through the richness of the creamy pasta. Only taking about 20 minutes to complete, this was the perfect weeknight dish. We served it with grilled chicken, and steamed broccoli. Simple, but so flavorful! - Jess
1 lemon 12 oz of preferred pasta (spaghetti worked well for us) pinch of salt 2 tablespoons TTOV's Lemon Fused Olive Oil 3/4 cup of heavy cream 3 tablespoons of butter 3/4 cup of freshly grated parmesan Freshly ground black pepper
1. Zest lemon, set aside a tablespoon of zest to garnish your dish and add remainder to a large pot. This is where you'll build your sauce and eventually add your cooked pasta so make sure its large enough. Juice lemon and set aside. 2. Cook pasta according to package directions in a large, salted pot of water until al dente. 3. In the meantime, add your olive oil to the pot with the lemon zest. Turn the heat on medium and add your cream, stirring frequently, until it comes to a simmer (about 3 minutes). Reduce heat to medium low and whisk in 1 tablespoon of butter at a time until sauce is creamy and emulsified. 4. Drain pasta and reserve about a cup and a half of pasta water. Add 3/4 cups of pasta water to cream sauce and return heat to medium. Transfer your pasta to the sauce and cook, adding parmesan cheese little by little, until the sauce reaches your desired consistency. If it is too tight add a little more pasta water. 5. Stir in reserved lemon juice, and a bit more salt if needed. Place pasta in serving dish and garnish with lemon zest, freshly cracked black pepper and any extra cheese (optional).