Ingredients
- 1 lb. good-quality Linguine
- salt
- 4 tbsp. unsalted butter
- zest of 2 lemons
- 1/3 cup heavy cream
- 2 tbsp. white wine
- 1 tsp. salt
- 2 oz. Grana Padano cheese (or Parmesan) for grating
Directions
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Set a large pot of water over high heat. Once it comes to a rolling boil, add a few tablespoons of salt. Since this is a simple dish, you want your pasta to stand out. Cooking it in unsalted water will result in a flat-tasting dish. Add the pasta and cook until almost al dente, testing it often to make sure you don’t overcook it. Drain.
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While the pasta is cooking, make the sauce. Melt the butter over medium in a large skillet, then stir in the zest. Cook for 5 minutes, then stir in the cream, white wine and salt. Reduce the heat to low and let simmer until your pasta is done.
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Toss the pasta into the skillet and use tongs to make sure the pasta is well-coated with sauce. Serve immediately and top with freshly ground cheese (to taste…I like at least a tablespoon!).