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This is a quick tasty pasta. I love to make it with home-made spaghetti, but you can also use Barilla or De Cecco pasta (my favorite brands). Organic lemons are a must, because you need lemon zest (and you know… lemons that are not organic have a weird wax on their skin. Bleah…!). I like this pasta because the lemon gives a wonderful aroma and lowers the sweetness of the heavy cream.

Ingredients for 4:

• 1 box of spaghetti (better if made with eggs)
• 1 lemon (juice of 1/2 lemon and lemon zest)
• 1 cup and 1/2 of heavy cream
• 1/2 cup of white wine
• 1 teaspoon of butter
• grated Parmesan cheese
• salt
• pepper

Directions for the sauce:

1. Sautee the lemon zest with butter.
2. After a few minutes add the white wine and when it is reduced add the heavy cream.
3. Cook on medium for about 10 minutes till it’s reduced a little bit.
4. Add salt, pepper and lemon juice.
5. Just before serving, add the Parmesan cheese.

Suggestions:

Because it doesn’t take a long time to make this sauce, you can prepare it while the pasta is cooking.