Ingredients:

  • 1 pound (450g) spaghetti
  • 1/2 cup (115g) unsalted butter, cut into cubes
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) freshly squeezed lemon juice
  • 1 cup (100g) freshly grated Parmesan cheese
  • 1/4 cup (25g) finely chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • Red pepper flakes (optional)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, melt the butter in a large skillet or saucepan over medium heat. Add the heavy cream, lemon juice, and bring to a simmer.
  3. Reduce heat to low. Gradually whisk in the reserved pasta water, about 1/4 cup at a time, until the sauce thickens slightly and becomes creamy.
  4. Add the cooked pasta to the skillet with the sauce. Toss to coat. Stir in the Parmesan cheese and parsley. Season with salt and pepper to taste. Add red pepper flakes if desired.
  5. Serve immediately, garnished with additional Parmesan cheese and a sprinkle of parsley.