Ingredients
½ lb (240g) pasta
1 cup heavy cream
½ cup grated Parmesan cheese
2 shallots, finely chopped
2 lemons
2 tablespoons butter
Salt to taste
Freshly ground black pepper to taste
For garnish:
Grated Parmesan cheese
Lemon zest
Spritz of lemon juice
Directions
Step 1
Bring a large pot of salted water to a boil.
Salt to taste
Step 2
Add the pasta and cook until al dente.
½ lb (240g) pasta
Step 3
Reserve 1 cup of pasta water.
Step 4
Melt the butter over medium heat.
2 tablespoons butter
Step 5
Add the finely chopped shallots and sauté until softened and fragrant, about 2-3 minutes.
2 shallots, finely chopped
Step 6
Pour in the heavy cream and bring to a simmer.
1 cup heavy cream
Step 7
Season with salt and pepper.
Salt to taste
Freshly ground black pepper to taste
Step 8
Add the grated Parmesan cheese, juice and zest of lemons.
½ cup grated Parmesan cheese
2 lemons
Lemon zest
Step 9
Stir continuously until the cheese is melted and the sauce has thickened slightly.
Step 10
Taste the sauce and season more if necessary.
Step 11
Add the cooked pasta to the skillet with the lemon Alfredo sauce.
½ lb (240g) pasta
Step 12
Toss to coat the pasta evenly with the sauce.
Step 13
If the sauce is too thick, add a little of the reserved pasta water to loosen it.
Step 14
Serve immediately, garnished with zest and spritz of lemon juice and Parmesan cheese.
Lemon zest
Spritz of lemon juice
Grated Parmesan cheese
