Servings: 4

6T butter 6T butter
1/3c lemon juice- fresh is best ⅓c lemon juice- fresh is best
1T lemon zest 1T lemon zest
1c cream 1c cream
1/2c parmesan cheese- plus more for topping ½c parmesan cheese- plus more for topping
1/2c fresh parsley- i omitted ½c fresh parsley- i omitted
12oz pasta- i used linguine 12oz pasta- i used linguine

melt butter and simmer lemon juice and zest for 5 minutes. should evaporate a lot of the liquid. try not to brown butter fats. add cream and parmesan cheese, bring to a simmer and remove from heat. the sauce can be made ahead of time and left at room temp.
boil pasta in well-salted water, strain and toss with sauce.

from Lisa, Clay loves  from Lisa, Clay loves