Ingredients:

  • 1 lb spaghetti or linguine
  • 1 tbsp sea salt
  • 1 cup reserved starchy pasta water
  • 1/2 cup unsalted butter
  • 2 large lemons, zested and juiced
  • 1 cup heavy cream (minimum 36% fat)
  • 1 cup freshly grated Parmesan cheese
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp red pepper flakes
  • 1 lb chicken breast, thinly sliced
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook spaghetti for 2 minutes less than package directions. Reserve 1 cup of starchy pasta water before draining.
  2. In a deep skillet, melt butter over medium heat. Add lemon zest and black pepper, sautéing for 1 minute to bloom the essential oils.
  3. Stir in the heavy cream and bring to a gentle simmer. Lower the heat and add the undercooked pasta directly into the skillet.
  4. Add 1/2 cup of reserved pasta water, lemon juice, and Parmesan cheese. Toss vigorously with tongs for 2 minutes.
  5. Adjust consistency with remaining pasta water if needed until sauce is velvety. Garnish with fresh parsley and sliced cooked chicken.