Spaghetti With Marscapone And Lemon

1. 1

   Bring pot of well salted water to a roiling boil.

2. 2

   Add pasta, cook until done (I find that usually happens when it comes back up to a boil).

3. 3

   Reserve a couple of tablespoons of pasta water.

4. 4

   Drain pasta & return to pot, add back in pasta water.

5. 5

   Drop lemon zest, twirl it around a bit.

6. 6

   Dollop in mascarpone or creme fraiche, swirl that about as well, till it melts and the water and cream absorb back in to the pasta.

7. 7

   Taste, season with salt and pepper, pour in to large bowl shower with chopped chives or parsley, grated pecorino, a bit more cracked pepper and a few flakes of salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.