Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. mezze maniche or other short pasta
6 tbsp. salted butter
Zest of 1 lemon
3/4 cup heavy cream
Juice of 1 lemon
1 cup Parmigiano Reggiano, grated
Bring a large pot of water to a boil.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Meanwhile, melt the butter in a large sauté pan over medium heat until it begins to bubble and turn caramel brown in color, stirring frequently. Be careful not to burn!
When the butter begins to turn golden brown, whisk in the lemon zest.
Add the heavy cream and stir until combined.
Strain the pasta and add it directly to the sauté pan along with 1/4 cup of pasta water. Toss on medium heat.
Remove from heat and add the lemon juice and Parmigiano. Toss again. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with Parmigiano.