Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. spaghetti, bronze cut
2 tbsp. butter
4 garlic cloves, minced
1/2 shallot, chopped
1 tsp. crushed red chili pepper
Juice of 1-2 lemons
1 cup heavy cream
1 tbsp. lemon zest
1/2 cup Parmigiano Reggiano, grated
2 tbsp. Italian parsley, finely chopped
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 1/2 cup pasta water.
Meanwhile, melt the butter in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 3-5 minutes.
Add the minced garlic and sauté for a further 1-2 minutes until fragrant.
Stir in the crushed red chili flakes along with the juice of 2 lemons. Let simmer for 1-2 minutes.
Remove from heat and add the heavy cream, lemon zest and Parmigiano. Stir until all ingredients are combined. Add salt to taste.
Strain the pasta and add it to the sauté pan with the spicy lemon cream sauce. Toss over medium heat. Add pasta water as needed, 1/4 cup at a time.
Using pasta tongs and a ladle, twirl the spaghetti into tiny nests and plate. Top with chopped parsley, Parmigiano and crushed red chili pepper.