4T unsalted butter at room temperature
1 cup heavy cream
1/4 cup freshly squeezed lemon juice
1 lb tagliarini, linguine or other pasta
grated zest of 3 lemons
3 T fresh Italian parsley, chopped
freshly grated or shaved Parmigiano Reggiano cheese
In a large pot of boiling water cook the pasta. Meanwhile in a skillet large enough to hold the cooked pasta,
combine the butter, cream, and lemon juice over low heat. Heat until the butter melts, remove from heat, cover,
and set aside. When the pasta is done drain and transfer to the skillet, still off the heat, toss to blend. Add the
lemon zest and toss well again. Let stand covered for about 2 minutes allowing the pasta to absorb the sauce.
Serve with a sprinkle of fresh parsley and shaved chees.