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Zesty, Creamy, and Surprisingly Light
Prep Time: 5 min Cooke Time: 15 min Total Time: 20 min
Ingredients
- 4 pieces of bacon
- 1 lemon
- 12 oz of spaghetti or other long pasta
- salt
- 3/4 cup heavy cream
- 6 Tbsp unsalted butter, sliced into small cubes
- 3 oz finely grated Parmesan cheese
- freshly ground black pepper
Directions
- In a large Dutch oven, cook bacon until crisp over medium heat. Remove bacon from the pan and dice into small squares. Set aside.
- Drain all but 1 tsp of bacon fat from the Dutch oven.
- Using a vegetable peeler, remove two (2 inch) long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving.
- Finely grate remaining zest into the Dutch oven.
- Cook the 12 oz of pasta in another large pot of boiling salted water. Stir occasionally, and cook until very al dente (pasta will finish cooking in the sauce).
- Meanwhile, add the 3/4 cup of cream to the Dutch oven and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium low. Whisk in butter slowly, once cube at a time, until melted and sauce is creamy and emulsified. Remove from heat.
- Just before pasta is al dente, scoop out 1.5 cups of pasta cooking liquid. Add 3/4 cup of the pasta liquid to the cream sauce and return Dutch oven to medium heat. Whisk to combine.
- Transfer the cooked spaghetti to the Dutch oven using tongs. Cook, tossing often and adding Parmesan cheese little by little, until cheese is melted and sauce is creamy, about 3 minutes.
- Turn off heat, stir in the juice of the one lemon. Season with salt to taste. Serve with reserved lemon zest strips and bacon squares.
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