Ingredients
- 1 lemon
- 350 gr. spaghetti
- Salt
- 3/4 cup cream tea
- 6 tbsp unsalted butter
- 85 gr. grated parmesan
- Freshly ground black pepper
Implementation
step 1
Boil the pasta al dente.
step 2
Peel a squash, grate it and cut it into thin slices. Scrape the remaining peel and place the zest in a saucepan.
step 3
Squeeze the lemon and place two tablespoons of its juice aside.
step 4
Add the cream to the saucepan with the lemon zest and simmer for about 2 minutes.
step 5
Lower the temperature to medium-low and add the butter, one tablespoon at a time, stirring until you get a creamy sauce. Remove from heat.
step 6
Just before your pasta is ready, remove 11/2 cups. teaspoon of their water and add 3/4 to the sauce. Return the pot to the heat and transfer the pasta to it.
step 7
Simmer, adding the parmesan little by little, stirring gradually, for about 3 minutes.
step 8
Add the lemon juice, salt and mix.
step 9
Serve and garnish with lemon peels and freshly ground pepper.