- 400 gram wide egg pasta, such as pappardelle
- 150 gram unsalted butter
- finely grated zest 2 lemons
- 1 3/4 cup cream
- sea salt, to taste
- freshly grated nutmeg
- 1 cup freshly grated parmesan cheese, plus extra for serving
- 3 tablespoon torn leaves flat-leaf parsley
- 1Cook pasta for several minutes in a large pan of gently boiling salted water; have water at a steady boil when you add the pasta, but lower the heat immediately. As soon as it is nearly al dente (it continues to cook in the sauce, so err on the side of underdone), drain pasta in a colander.
- 2While pasta cooks put butter in a large, deep frying pan. Melt gently then add lemon zest, cream, sea salt, freshly ground black pepper and nutmeg. Bring to a gentle boil and cook for a few minutes.
- 3Add pasta, mix well and let sauce reduce for 2 minutes. Stir in parmesan, then serve immediately in heated bowls garnished with parsley.
Cream sauces should not be kept waiting, you should wait for them!
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