Pasta al Limone (Creamy Lemon Pasta with Parmesan)

Put a large pot of water over high heat and bring to a boil.

While you wait for the water to boil, nestle a serving bowl on top of the pot. Yes, a serving bowl!

Pour the 3/4 cup heavy cream into the serving bowl. Add the 3 ounces freshly grated Parmigiano-Reggiano and 4 tablespoons unsalted butter, and stir with a whisk. The warmth from the water below will slowly melt the butter and cheese.

Grate the zest from the 1 organic lemon into the bowl, then cut the lemon in half and, cupping one hand underneath to catch the seeds, squeeze in the juice.

Continue stirring the sauce gently until it’s fully combined and smooth.

When the water comes to a boil, remove the bowl and cover it with a towel to keep warm.

Salt the water generously, add the 1 pound ribbon pasta, and cook it for 1 minute less than the package directs.

Transfer the pasta directly into the bowl of sauce using tongs or a spider, allowing a little pasta water to come along for the ride.

Return the bowl to the pot and stir and toss the pasta until the sauce thickens and coats the pasta. Add the extra cream if the pasta is dry. Sprinkle with freshly ground black pepper and serve pronto!☞ TESTER TIP: Tip in more cream if the pasta looks dry.