Lemon Parsley Cream Spaghetti
What you'll need
- Lemon
- Heavy cream
- Spaghetti
- Oil, salt, pepper
- Parsley
- White wine
- Salmon (optional)
What you'll do
Cook the pasta in a pot until it's a minute before 'al dente'. If you're good at timing, you can dump it directly in the saucepan (the next step) - if not, just put it aside.
Sweat the shallots for a few minutes with some olive oil. Deglaze with a splash of white wine, then after most of the wine has evaporated add in the lemon juice and lemon zest from one lemon. Add in 1/2 cup of heavy cream and some pepper. Add in the finely chopped parsley. Finally, when the sauce has the right consistency, add in the pasta. Toss it until it's well coated with the thick sauce - if the sauce is too thick you can always add in some pasta water!
On the side, I have a salmon fillet here: season it with salt and pepper, rub some oil, then cook it on medium heat starting with the top side first, 3 minutes, then the skin side, 2-4 minutes. But you can also just eat the pasta on its own!