Ingredients:

  • 3 Tbsp Unsalted Butter
  • 2 cloves Garlic (finely minced)
  • ½ cup Heavy Cream (35%)
  • 2 Tbsp fresh Lemon Juice
  • 1 tsp Lemon Zest
  • ½ cup Pasta Water (reserved from cooking)
  • 4 oz Pasta (Linguine, Spaghetti, or Fettuccine)
  • Salt and Pepper (To taste)

Instructions:

  1. Cook the pasta according to package directions. Before draining, reserve ½ cup of the starchy pasta water.
  2. While the pasta cooks, melt the 3 Tbsp of unsalted butter (42.6g) in a large skillet over medium heat. Add the minced garlic (10g) and sauté for 30 seconds until fragrant. Do not brown the garlic.
  3. Pour the ½ cup of heavy cream (119g) into the skillet and bring it to a gentle simmer. Allow it to thicken slightly, about 1 minute.
  4. Slowly whisk in the 2 Tbsp of fresh lemon juice (30g), stirring constantly to prevent curdling.
  5. Add the reserved ½ cup of pasta water and whisk vigorously until the sauce emulsifies and achieves a velvety texture.
  6. Toss the drained pasta (4 oz dry, 113.4g) immediately into the sauce. Add the 1 tsp of lemon zest, and salt and pepper to taste. Serve immediately.