Cooking Instructions

• In a large pot, heat water over high heat. Generously salt the water as this infuses flavor into the pasta as it cooks.
• While the pasta is cooking, carefully scoop out 1 cup of pasta water and set it aside to add to the sauce later.
• Heat a large skillet over medium heat. Add butter and let it begin to melt. Add in garlic and saute for ONLY 1 minute. Add heavy cream and stir. Add lemon zest, lemon juice, red pepper flakes, salt, and pepper. I suggest using a whisk to continually stir to make it extra creamy. Cook until the sauce begins to thicken - about 5 minutes.
• Add in parmesan cheese, only 1 Tablespoon at a time, to avoid clumping. Stir well with whisk after each addition.
• Stir in ¾ cup of pasta water into the sauce. Let it thicken for about 3-4 minutes. Taste the sauce and add more salt and pepper and lemon zest, if needed.
• Toss the drained cooked pasta with the lemon cream sauce. Garnish with red pepper flakes, lemon zest, and grated parmesan cheese.