12 oz. spaghetti or other long pasta
Dash of crush red pepper flakes
¾ cup heavy cream
6 Tbsp. unsalted (COLD) butter
3 oz. finely grated Parmesan (about ¾ cup)
Freshly ground black pepper
Cook your pasta in a large pot of salted boiling water. While pasta is cooking, in a large Dutch oven add lemon zest. Cut the lemon in half and squeeze out enough juice for 2 T. and set aside. Add cream, ½ tsp salt and red pepper flakes to pot with lemon zest and cook over medium heat. Continuing whisking for about 2 minutes, then reduce heat and whisk in the butter, 1 T. at a time until all butter is melted. Your sauce should be creamy. Then, add ¾ cup of the pasta water to the cream sauce and return to medium heat. Add the pasta to the cream sauce and then begin adding the Parmesan cheese ¼ cup at a time, ensuring you are tossing the pasta and sauce together. The sauce should be creamy, if it is not, add a bit of the pasta water and stir. Stir in the lemon juice and season with more salt if needed. Top with freshly cracked pepper and serve alone or with seafood.