Adapted from “Easy Tasty Italian,” by Laura Santtini (Sterling Epicure). Serves 6.
Ingredients
1 3/4 cups heavy cream
1/2 pound very fresh unsalted butter
5 ounces grated Parmesan cheese or half that and half pecorino cheese
Pinch of freshly grated nutmeg
Juice of 1 lemon, plus zest of 2 lemons
Handful of chopped parsley (optional)
Salt flakes and white pepper
Directions
Cook pasta according to package directions. Meanwhile, heat 1 1/2 cups of the cream and all of the butter in a heavy-based pan over medium heat for about 2-3 minutes, stirring occasionally, until the butter has melted into the cream. Stir in cheese, and remove from heat. Add drained cooked pasta and toss with remaining cream and nutmeg. Add lemon juice and zest. (If the sauce is runny, heat over low until thickened.) Season carefully — this dish rarely needs salt as the cheese imparts enough. Toss with pasta and serve.
