Angel Hair Pasta With Lemon Cream Sauce

By dcarriger56

Ingredients

• Kosher salt
• 2 lemons
• 1 cup heavy cream
• 1/2 cup gin or grappa
• 12 ounces fresh angel hair pasta
• Freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley

Details

Servings 4
Adapted from leitesculinaria.com

Preparation

Step 1

1. Set a large pot of salted water over high heat and bring to a boil. Cook the angel hair pasta until just al dente.

2. Meanwhile, finely grate the zest of one of the lemons. Cut a thick slice off both ends of the zested lemon to expose the flesh. Stand the lemon upright, then cutting from the top down, remove the peel, including all the white pith. Holding the lemon over a bowl to catch the juice, use a paring knife to cut along either side of each segment to free it from the membranes, letting each segment fall into the bowl. When you’ve removed all the segments, squeeze any juice from the membranes into the bowl and then discard. Remove the seeds and set the segments aside in another small dish. Measure the lemon juice in the bowl. Cut the remaining lemon in half and squeeze another 2 tablespoons of juice into the bowl. Set aside.

3. In a 12-inch skillet over medium heat, bring the cream, gin or grappa, and lemon segments to a gentle boil. Lower the heat to a bare simmer until the lemon cream sauce thickens slightly, 5 to 8 minutes Remove the pan from the heat.

4. Drain the pasta. If need be, reheat the lemon cream sauce over medium-low heat. Add the lemon juice to the sauce along with half the grated lemon zest. Add the drained angel hair pasta to the sauce and toss. Season with salt and pepper to taste. Serve in warmed pasta bowls, sprinkled with the remaining lemon zest and the parsley.