Creamy Lemon Pasta
Ingredients
1 lb.
long-cut dried pasta (such as Kowalski’s Imported Italian Mafaldine Pasta)
6 tbsp.
Kowalski's Unsalted Butter
1 cup
heavy cream
1 cup
freshly grated Kowalski's Signature Parmesan Cheese, plus more for garnish
- juice and zest of 1 lemon, plus more for garnish
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- fresh Italian parsley, for garnish
- lemon slices or wedges, for garnish (optional)
Directions
- In a large pot of heavily salted water, cook pasta according to pkg. directions until just al dente (do not overcook); about 3 min. before the end of cooking time, scoop 1 cup of pasta cooking water from the pot.
- Pour reserved pasta water into an extra-large sauté pan over medium-high heat; add butter to the pan a bit at a time, whisking until melted. Pour in cream; heat through.
- Sprinkle in cheese a bit at a time; stir and simmer until smooth and creamy (1-2 min.).
- Reduce heat to medium. Use tongs to transfer cooked pasta from the pot to the sauté pan with the sauce. Add lemon juice and zest; stir and simmer until thickened (1-2 min.). If needed, scoop more hot pasta water from the pot and add to the sauté pan a bit at a time until dish reaches desired consistency.
- Season with salt, if desired; top with more cheese and pepper to taste.
- Garnish with parsley, lemon slices or wedges and/or more lemon zest; serve immediately.
