Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
Ingredients:
1/2 lb. Gramigna or other short pasta
2 tbsp. butter
2 tbsp. extra virgin olive oil
4 garlic cloves, minced
1/2 tsp. crushed red chili pepper (or more for extra spice!)
Zest of 1 lemon
1 cup heavy cream
Juice of 1 lemon
1/2 cup Parmigiano Reggiano, grated
2 tbsp. Italian parsley, finely chopped
Directions:
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, add the butter and olive oil to a large sauté pan over low heat.
Sauté the garlic for 1-2 minutes until fragrant then add the crushed red chili flakes and lemon zest to the pan.
Stir in the heavy cream.
Strain the pasta and add it to the sauté pan with the cream sauce and 1/4 cup of pasta water. Toss over medium-high heat.
Add the lemon juice and parmigiano. Toss until combined. Add pasta water as needed, 1/4 cup at a time.
Stir in the parsley and more chili pepper to taste.
Plate and top with more parsley and crushed red chili pepper.