- 1 lb spaghetti
- 4 cloves garlic, chopped
- 1/2 tsp crushed red pepper flakes
- 2 lemons, zested & juiced (separately)
- 1 cup heavy cream
- 1 cup grated parmigiano
- flat-leaf parsley
- basil, chopped
While boiling spaghetti, saute garlic & red pepper flakes in evoo; after pasta has cooked 5 minutes, add 1 ladle of cooking water, lemon juice & cream to pan; bring to bubble.
Add lemon zest & half of cheese to sauce; season w/salt; add pasta to pan & turn off heat; toss pasta w/sauce; allow to sit & soak up sauce.
Top pasta w/remaining cheese, parsley & basil.