50 grams spaghetti or other long pasta
1 cup cream
finely grated zest 2 lemons
90 grams butter, diced
sea salt and ground pepper
1 clove garlic, crushed
½ cup freshly grated parmesan, plus extra for garnish
Cook the pasta in plenty of boiling salted water until al dente.
While the pasta is cooking, put the cream and zest in a medium saucepan, bring to a simmer and cook for 2 minutes. Reduce the heat and gradually whisk in the butter a few pieces at a time until melted and the sauce is thick and creamy. Season generously with salt and pepper then set aside off the heat. Just before the pasta is al dente, take out ½ cup of the cooking water. Add ¼ cup of the water to the cream sauce, whisking to combine, then add the garlic.
Drain the pasta, place back in the saucepan then pour over the cream sauce. Add the parmesan and toss so all the pasta is coated. Add a little more hot cooking water to loosen the sauce if needed.
Transfer to a large warm bowl and top with extra parmesan, a grind of pepper and extra lemon zest if desired.